Recipes
Almond Pesto Pasta Recipe
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- Salt
- 8 ounces spaghetti
- 1/4 cup sliced almonds
- 2 cups packed fresh flat-leaf parsley
- 1/4 cup grated Parmesan cheese, plus additional for garnish
- 6 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Heat large pot of salted water to boiling over high heat. Add pasta and cook as label directs for al dente pasta. Reserve 1 cup cooking water, then drain pasta. Return pasta to saucepot and cover to keep warm.
- Meanwhile, place almonds in small skillet and heat over medium heat for 4 to 6 minutes or until golden brown, stirring occasionally.
- Transfer almonds to food processor and pulse until very finely chopped. Add remaining ingredients and process until smooth. Season pesto with salt to taste. Pesto can be used immediately or covered and refrigerated for up to 5 days.
- Pour pesto and 1/4 cup pasta cooking water over pasta. Using tongs, toss to combine, adding more pasta water as needed, by 1/4 cupfuls, until pesto sauce coats the pasta. Serve sprinkled with Parmesan cheese.
Recipe Notes
Click here to Buy Almond Pesto Pasta Recipe Kit: https://bit.ly/2RSu2pE