This recipe is a real treat for the palate! Depending on the area where it is prepared, almond pesto changes its ingredients. To prepare it, you can’t miss olive oil, and you can enrich the pasta dish with cherry tomatoes and basil. However, we suggest not adding too much salt in order to taste at the most the sweetness and the natural flavour of Sicilian almonds.
Pasta with Almond Pesto
Course: PastaDifficulty: Easy4
servings20
minutesIngredients
Pasta 400gr
Peeled Almonds 50gr
Cherry tomato 5
Garlic cloves 1/2
EVO oil
Salt
Red peperoncino flakes
10 Basil leaves
Directions
- Lightly toast the almonds in a non-stick frying pan and allow them to cool; take 5 of them and chop them coarsely, keeping them aside.
- Transfer the rest of the almonds to a blender with the basil leaves, 4 tablespoons of extra virgin olive oil, 5 cherry tomatoes, the peeled garlic, the chilli pepper, a pinch of salt, and blend until smooth.
- Bring plenty of salted water to the boil in a saucepan, cook the pasta, and when ready, transfer to a bowl and dress with the prepared pesto.
- Divide the pasta between individual plates, decorate with the chopped almonds kept aside and a few basil leaves and serve.
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