Cook pasta in a large pot until al dente. Rinse the noodles very well in cold water so that they no longer stick together. Reserve 2 cups pasta cooking liquid.
Pulse the almonds in a food processor until smooth. Add parsley, chives, oil and parmesan. Process until smooth. Season the pesto with salt and pepper.
Toss pasta and pesto in large bowl. Add the reserved pasta cooking liquid by 1/4 cupfuls until saucy. Season with additional salt pepper and sprinkle the top with parmesan. Cover and chill pesto until ready to serve.