Roasted almond pesto spaghetti
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.
Particularities
- ServesServes 2
- Prep time5 min
- Cook time20 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 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
Steps
- Preheat the oven to 350˚F.
- 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.
- Combine all the pesto ingredients in a bowl, reserving several almonds for the garnish.
- Using a hand blender, purée the mixture. Adjust the seasoning and refrigerate.
- Cook the pasta according to the package directions and drain.
- Add the cream and almond pesto.
- Stir well, ensuring the pasta is coated with sauce. Serve with the remaining almonds and freshly grated Parmesan.
Recipe published on August 19, 2018
