Almond Pesto Pasta
Recipe: #17235
February 07, 2015
Categories: Side Dishes, Almond, Italian Vegetarian, Herbs, Kosher Dairy, more
"I got this recipe from a bag of Lucky nuts. Spaghetti or fettuccine pasta is best. Reserved pasta water can be substituted for cream if preferred. Mint can be substituted with basil."
Original is 5 servings
Ingredients
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- ALMOND PEA PESTO
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Nutritional
- Serving Size: 1 (271.4 g)
- Calories 900.2
- Total Fat - 35.5 g
- Saturated Fat - 5.9 g
- Cholesterol - 11.2 mg
- Sodium - 605.2 mg
- Total Carbohydrate - 133.9 g
- Dietary Fiber - 18.5 g
- Sugars - 22.7 g
- Protein - 17.6 g
- Calcium - 157.3 mg
- Iron - 2.9 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
Step 2
Pour boiling water over peas to thaw and drain, place thawed peas with almonds and garlic in food processor and blend coarsely. Scrape down bowl sides, add oil, herbs and salt & blend gain to a medium thick paste. Season well with pepper.
Step 3
Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
Step 4
Serve topped with some parmesan cheese
Tips
No special items needed.
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