CREAMY PESTO PASTA WITH ALMOND BREEZE
Kale and basil pesto with almonds and Parmesan cheese is blended with a creamy roux then tossed with hot linguine for a dinner bursting with flavor.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside.
- In a saucepan over medium-low heat, saute shallots and garlic in olive oil until softened and fragrant, about 3 to 4 minutes. Season with a hefty pinch of salt and pepper. Add flour, coating shallot and garlic to start a roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and bring mixture to a simmer. Let cook for an additional 5 to 8 minutes, or until thickened. Add lemon juice and nutritional yeast, and season with salt and pepper, to taste.
- Transfer to a blender and puree until smooth. Blending will help the sauce thicken.
- While sauce is cooking, pulse pesto ingredients in a blender or food processor, scraping down the sides with a rubber spatula, until mixture is smooth. Season to taste, and set aside.
- To finish, combine sauce, 1/2 cup of the kale almond pesto and pasta, and stir until well mixed. Serve on plates or in deep bowls, and garnish with extra Parmesan cheese and basil.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 75.9 g, Cholesterol 7.3 mg, Fat 34.1 g, Fiber 7.5 g, Protein 20.1 g, SaturatedFat 5.4 g, Sodium 257.6 mg, Sugar 3.7 g
PASTA WITH ALMOND-PEA PESTO
A quick and easy meal comes together with ingredients you probably already have in your kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, adding 1 package of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot.
- Meanwhile, in a food processor, finely grind almonds. Add lemon zest and juice, remaining package of peas, and 1 1/2 teaspoons salt; process until well combined. With motor running, gradually add oil; process until smooth.
- Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce. Season with salt and pepper; serve.
Nutrition Facts : Calories 499 g, Fat 17 g, Fiber 7 g, Protein 18 g
PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)
Pesto that looked amazing and i want to try it and i'll lose the recipe if it isnt here! its from America's Test Kitchen so it has to be good :)
Provided by kimmer9
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
- 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
- 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
- 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
- 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reser.
PASTA WITH CILANTRO-ALMOND PESTO
Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely. Coarsely chop 1/3 cup; reserve.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
- Meanwhile, drop garlic in feed tube of a running food processor. Add 2/3 cup almonds; process until coarsely chopped. Add cilantro and oil; process to a paste. Season with salt and pepper.
- Add pesto to drained pasta along with 1/4 cup pasta water to loosen pesto slightly. Toss to combine, creating a silky sauce. Serve with carrots, feta, reserved almonds, and cilantro sprigs.
ALMOND PESTO PASTA
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 prefered.
Provided by Tisme
Categories Spaghetti
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
- 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.
- Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
- Serve with topped with parmesan cheese.
Nutrition Facts : Calories 892.6, Fat 39.8, SaturatedFat 7.3, Cholesterol 19.8, Sodium 76.1, Carbohydrate 109.1, Fiber 10.9, Sugar 6, Protein 27.8
PASTA WITH TOMATO & ALMOND PESTO (PESTO ALLA TRAPANESE)
Steps:
- Toast almonds in small skillet over medium heat, stirring frequently, until golden. Cool. Blend almonds, tomatoes, basil, garlic, 1 ts salt & red pepper until smooth. With machine running, very slowly drip in olive oil. Cook pasta and reserve some cooking water. Toss pesto, Parmesan and hot cooked pasta, adding cooking water to adjust consistency.
PASTA CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)
Carmelita Caruana celebrates the tastes of Sicily with this delicious vegetarian summer pasta
Provided by Carmelita Caruana
Categories Dinner, Lunch, Pasta, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
- Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they're the size of small grains of rice.
- Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well. Taste and season with pepper and - only if needed - a little salt.
- Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.
- Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don't chill, as this dulls the heady aromas which are the joy of this dish.
Nutrition Facts : Calories 616 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.42 milligram of sodium
SPICY KALE-ALMOND PESTO AND WHITE-BEAN PASTA
Steps:
- 1)Cut lower stems off kale. Steam kale over 2 quarts boiling water 5-7min., until tender. Transfer to colander to drain. Do not discard water. Add pasta to water on stove and return to boil, stirring. When pasta is al dente, drain. 2)Meanwhile, place almonds in food processor and process until well chopped. Add garlic, cheese, 1/2 tsp salt, and juice of one lemon. Carefully squeeze water from steamed kale and remove leaves from stems; discard stems. Pat leaves dry with paper towels and chop roughly. Pat dry again and add to food processor. Process until all ingredients are finely minced. With motor running, add 2 tbsp olive oil in a stream until thick pesto is formed 3)In a medium bowl, toss beans with juice of one lemon and 1/8 tsp salt. 4)In a large skillet, heat 1 tsp olive oil over medium heat. Add crushed red pepper flakes and fry for about 1min. Add kale-almond pesto and cook,stirring, for about 30 seconds. If pesto seems too thick, thin with small amount of water. Add pasta and beans and toss gently until thoroughly heated. Sprinkle with black pepper and serve immediately.
ALMOND PESTO PASTA
Categories Pasta Vegetarian Quick & Easy High Fiber Healthy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to box directions Finely chop cilantro and parsley Toast almonds Chop almonds,peppers, scalions, garlic, cilantro and parsley with a little oil in food processor. Mix well with olive oil and grated cheese. Add salt, black pepper and red pepper flakes to taste. Add lemon juice and a little sugar Shave Parm cheese over dish and serve
ZUCCHINI PASTA WITH ALMOND PESTO
Steps:
- In a food processor process the almonds until finely ground. Add the garlic, parsley and Parmesan; pulse 4-6 times. Add in the 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside.Spiralize the zucchini or use a grater with the zucchini lengthwise to get longer strands. Preheat a large skillet or wok over medium-high heat with 1 tablespoon olive oil. Cook the zucchini for 4 minutes using tongs to stir and rotate until cooked through, about 5 minutes. Toss the warm zucchini with the pesto, sprinkle with the crushed red child pepper flakes (optional) and divide into pasta bowls. Season with additional salt and pepper to taste. Serve immediately. Note: to roast raw almonds, heat oven to 350°F, toss nuts on a sheet pan and roast for 10 minutes. Cool before using.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pasta #pasta-rice-and-grains #spaghetti
You'll also love
What is Almond Pesto Pasta Recipe?
Almond Pesto Pasta Recipe is a delicious and creamy pasta dish that is topped with a delectable sauce made from almonds, basil, Parmesan cheese, garlic, lemon juice, and olive oil. This recipe is a healthy alternative to traditional pesto pasta recipes that use pine nuts, as almonds are rich in healthy fats, fiber, protein, and vitamins.The Benefits of Using Almonds in Pesto Pasta Recipe
Rich in Healthy Fats
Almonds are rich in monounsaturated and polyunsaturated fats that are good for your heart health. These healthy fats lower bad cholesterol levels in the blood, promote blood vessel health, and reduce the risk of heart disease.High in Fiber
Almonds are an excellent source of dietary fiber that promotes digestive health, regulates bowel movements, and reduces the risk of colon cancer. Fiber also helps in controlling blood sugar levels, reducing hunger and cravings, and promoting weight loss.Good Source of Protein
Almonds are a good source of plant-based protein that is essential for building and repairing muscles, tissues, and organs. Protein also helps in boosting metabolism, increasing energy levels, and reducing appetite.Rich in Vitamins and Minerals
Almonds are rich in vitamins and minerals such as vitamin E, magnesium, calcium, and potassium that are essential for maintaining bone health, brain function, nerve function, and immune system function.The Ingredients of Almond Pesto Pasta Recipe
The primary ingredients of Almond Pesto Pasta Recipe are:Almonds
Almonds are the star ingredient in this recipe, as they add a nutty, creamy texture and flavor to the pesto sauce. You can use either raw or roasted almonds to make the sauce, depending on your preference.Basil
Basil is a herb that is widely used in Italian cuisine for its distinct flavor and aroma. Fresh basil leaves add a sweet, slightly peppery taste and a bright green color to the pesto sauce.Parmesan Cheese
Parmesan cheese is a hard, aged cheese that adds a salty, nutty flavor and a creamy texture to the pesto sauce. You can use either grated or shredded Parmesan cheese, depending on your preference.Garlic
Garlic is a herb that adds a pungent, spicy flavor and a strong aroma to the pesto sauce. You can use either raw or roasted garlic, depending on your preference.Lemon Juice
Lemon juice is a citrus fruit that adds a tangy, sour flavor and a refreshing aroma to the pesto sauce. You can use either fresh or bottled lemon juice, depending on your preference.Olive Oil
Olive oil is a healthy fat that adds a smooth, mellow flavor and an oily texture to the pesto sauce. You can use either extra-virgin or regular olive oil, depending on your preference.How to Make Almond Pesto Pasta Recipe
To make Almond Pesto Pasta Recipe, you will need the following steps:Step 1: Boil the Pasta
Boil the pasta in salted water until it is al dente, following the instructions on the package. Drain the pasta and set it aside.Step 2: Make the Pesto Sauce
In a food processor or blender, pulse the almonds, basil, Parmesan cheese, garlic, lemon juice, and olive oil until smooth and creamy. Season the sauce with salt and pepper, according to your taste.Step 3: Cook the Sauce
In a large skillet or saucepan, heat the pesto sauce over medium heat until it is warm and fragrant. Add a splash of water or pasta cooking liquid to thin out the sauce, if necessary.Step 4: Combine the Pasta and Sauce
Add the cooked pasta to the pesto sauce and toss until it is coated evenly with the sauce. Remove the pan from heat and let it sit for a few minutes to allow the pasta to absorb the flavors of the sauce.Step 5: Serve and Enjoy
Serve the Almond Pesto Pasta Recipe hot or at room temperature, garnished with grated Parmesan cheese and chopped basil leaves, if desired. This dish pairs well with a fresh salad, crusty bread, or a glass of white wine.Conclusion
Almond Pesto Pasta Recipe is a healthy and delicious way to satisfy your carb cravings without compromising on taste or nutrition. This recipe is easy to make, adaptable to your taste preferences, and packed with the goodness of almonds, basil, Parmesan cheese, garlic, lemon juice, and olive oil. Try this recipe today and indulge in a guilt-free pasta experience that will leave your taste buds wanting more.Valuable Tips for Making Almond Pesto Pasta Recipes
Choosing the Right Almonds
When making an almond pesto pasta recipe, it is important to choose the right almonds. Choose raw almonds that do not have any added salt or flavoring. These will provide the best flavor and texture for the pesto sauce. Make sure to roast the almonds carefully, as burnt almonds can have a bitter taste that can ruin the flavor of the pesto sauce.
Tip:
You can easily roast the almonds by placing them on a baking sheet and baking in a preheated oven at 350°F for about 10-15 minutes, until golden brown.
Using High-Quality Olive Oil
High-quality olive oil will give your almond pesto pasta recipe a rich and nutty flavor. Extra-virgin olive oil is the best choice, as it is made from the first cold pressing of the olives and does not contain any chemical additives. The olive oil should be added gradually to the pesto sauce while blending, until you reach your desired consistency.
Tip:
It is best to use a food processor or blender to make the pesto sauce, as this will ensure a smooth and creamy consistency. Be sure to scrape the sides of the blender or food processor with a spatula to ensure that all ingredients are blended evenly.
Adding Fresh Parmesan Cheese
Freshly grated Parmesan cheese will add a rich and tangy flavor to your almond pesto pasta recipe. Choose a high-quality Parmesan cheese that has been aged for at least 18 months, as this will provide the best flavor. Add the cheese to the pesto sauce after blending, and mix well.
Tip:
If you do not have Parmesan cheese on hand, you can substitute with another hard, salty cheese such as Pecorino Romano or Asiago.
Seasoning with Fresh Herbs
Adding fresh herbs to your almond pesto pasta recipe will enhance the flavor and provide a fresh and vibrant taste. Herbs such as basil, parsley, or cilantro can be added to the pesto sauce before blending, or can be used as a garnish on top of the pasta after it is cooked. Fresh herbs should be finely chopped and added to the pesto sauce in small amounts, as they can easily overpower the other flavors.
Tip:
If you do not have fresh herbs on hand, you can use dried herbs instead. However, dried herbs should be used sparingly, as they are more potent than fresh herbs.
Cooking the Pasta Perfectly
Cooking the pasta perfectly is essential for a great almond pesto pasta dish. Start by bringing a large pot of salted water to a boil. Add the pasta and stir occasionally to prevent sticking. Cook the pasta according to the package instructions, but be sure to taste it frequently towards the end of the cooking time to ensure that it is cooked al dente, which means that it is still slightly firm to the bite. Overcooked pasta can become mushy and unappetizing.
Tip:
Reserve a cup of the pasta cooking water before draining the pasta. This starchy water can be added to the pesto sauce to thin it out, if necessary.
Serving the Almond Pesto Pasta
Once the pasta is cooked, drain it and add it to a large bowl. Add the pesto sauce and toss the pasta gently to coat it evenly. Add a splash of the reserved pasta cooking water if the sauce is too thick. Serve the almond pesto pasta hot, garnished with extra Parmesan cheese and fresh herbs if desired.
Tip:
Almond pesto pasta is a great dish to serve for a special occasion or dinner party. It is easy to prepare, yet elegant and flavorful. Serve it with a simple side salad and a glass of white wine for a complete meal.
The Bottom Line
Making almond pesto pasta recipes can be easy and enjoyable when you follow these valuable tips. Remember to choose the right almonds, use high-quality olive oil, add fresh Parmesan cheese and herbs, cook the pasta al dente, and serve the dish hot with garnishes. With these tips in mind, you can create a delicious and satisfying almond pesto pasta dish that will impress your family and guests.