Pasta with Herb-Almond Pesto
Pasta with Herb-Almond Pesto takes around 45 minutes from beginning to end. This main course has 970 calories, 25g of protein, and 56g of fat per serving. This recipe serves 2. For $3.98 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. If you have fresh flat-leaf parsley, ground pepper, red pepper flakes, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 13 would say it hit the spot. It is brought to you by Foxes Love Lemons. With a spoonacular score of 96%, this dish is awesome. Similar recipes include Pasta con il pesto alla Trapanese (Tomato and almond pesto), Herb-Almond Pesto, and Pasta with Three-Herb Pesto.
Servings: 2
Ingredients:
1/4 cup sliced almonds
6 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
2 cups packed fresh flat-leaf parsley (I didn't even bother picking off the leaves, I used the stems too)
1/4 teaspoon ground black pepper
Kosher salt
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 cup grated Parmesan cheese, plus additional for garnish
1/4 teaspoon red pepper flakes
8 ounces spaghetti
Equipment:
pot
frying pan
food processor
tongs
Cooking instruction summary:
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.
Step by step:
1. Heat large pot of salted water to boiling over high heat.
2. 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.
3. Transfer almonds to food processor and pulse until very finely chopped.
4. 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.
5. 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.
6. Serve sprinkled with Parmesan cheese.
Nutrition Information:
covered percent of daily need
