In a small skillet, heat olive oil over medium heat. Lightly toast the almonds, jalapeno and garlic until lightly golden, stirring frequently, for about 3 to 5 minutes. Remove the pan from the burner.
If you have leftover bread, you can roast them in olive oil and then cut them in cubes. I have used ready Italian breadcrumbs instead.
Transfer the cubes or breadcrumbs to the food processor along with roasted almonds, garlic, any remaining olive oil from the skillet, and the fresh or dried parsley. Pulse until coarsely ground for a crumbly picada, or pulse it longer by drizzling more olive oil for a more creamy paste.
Cook spaghetti as per the instructions on the packet.
Heat olive oil in a pan. Fry mushrooms and edamame for 4-5 minutes or until the water in them evaporates.
Then add the ground picada and saute for a minute before adding the spaghetti.
Add salt and pepper according to your taste. Almond Picada Pesto Spaghetti is ready.
Feel free to add any veggies you have to the pasta.