Roasted almond pesto spaghetti

Roasted almond pesto spaghetti
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A pasta dish is the perfect go-to dish for families. However, the same old tomato or meat sauce can get old. To mix things up, here’s a roasted almond pesto recipe that’ll be a nice change from classic tomato sauces.

I recommend doubling the amount of pesto and freezing the rest for later.

  • ServesServes 2
  • Prep time5 min
  • Cook time20 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 9 oz spaghetti
  • 1/4 cup cream (or more, to taste)
  • Grated Parmesan, for serving
  • Salt and pepper, to taste
For the pesto
  • 3.5 oz slivered almonds
  • 1 cup fresh basil leaves
  • 2 cloves garlic, minced
  • 1 tablespoon lemon zest or juice
  • 1 tablespoon Parmesan, grated (or more, to taste)
  • 1/2 cup vegetable oil
  • Salt and pepper, to taste


  1. Preheat the oven to 350˚F.
  2. Spread the almonds on a baking sheet and bake for 7–10 minutes or until golden brown. Be careful they don’t burn, or the pesto will be strong.
  3. Combine all the pesto ingredients in a bowl, reserving several almonds for the garnish.
  4. Using a hand blender, purée the mixture. Adjust the seasoning and refrigerate.
  5. Cook the pasta according to the package directions and drain.
  6. Add the cream and almond pesto.
  7. Stir well, ensuring the pasta is coated with sauce. Serve with the remaining almonds and freshly grated Parmesan.
Recipe published on August 19, 2018