Almond Pesto Pasta Recipes

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ALMOND PESTO PASTA



Almond Pesto Pasta image

Besides his own fresh fettuccine or macaroni, Angelo Garro, a cook and artisan blacksmith living in San Francisco, likes to serve this pesto with springy, curly Twins or Ringlets pasta from Baia Pasta, an Oakland company. He seasons the pesto with his own addictive blend of sea salt, wild fennel, and organic spices, called Omnivore Salt (available on omnivoresalt.com). If you like, use it instead of the salt, pepper, and chile flakes. This recipe goes with Fresh Fettuccine

Provided by Angelo Garro, San Francisco,

Time 45m

Yield Serves 4 to 6 (makes enough pesto for a second batch)

Number Of Ingredients 11

4 very ripe red medium-size tomatoes, such as Early Girl
4 garlic cloves, smashed and peeled
1/2 teaspoon sugar
6 ounces very fresh basil leaves (about 4 cups loosely packed); save a few leaves for garnish
About 1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red chile flakes
1 1/2 cups freshly grated parmigiano-reggiano cheese, plus more for serving
2/3 cup raw, skin-on almonds
1 pound fresh or dried pasta (for Garro's Fresh Fettuccine recipe, go to myrecipes.com)

Steps:

  • Bring a pot of generously salted water to boil. Meanwhile, core and quarter tomatoes. Add to blender along with garlic, sugar, and about half the basil, and blend just until coarsely puréed. Add 1 tbsp. oil if needed to loosen it up.
  • Add remaining basil, 1/2 cup oil, the salt, pepper, chile flakes, and 1 1/2 cups cheese to blender and pulse to coarsely purée the basil.
  • Grind almonds in a clean coffee or spice grinder until they're about the texture of coarse cornmeal.
  • Boil pasta until just tender, 2 to 3 minutes for fresh and about 15 for dried. Meanwhile, pour half the sauce into a medium frying pan and bring to a simmer over low heat. Whisk almonds into sauce and let simmer gently until creamy-looking, about 2 minutes. If it doesn't look creamy, add 1 to 2 tbsp. water. Remove from heat.
  • Pour remaining sauce into frying pan (swirl a bit of water into sauce clinging to sides of blender and add that too).
  • Drain pasta, reserving 1/2 cup pasta water. Put pasta back in pot and stir sauce into pasta. Reheat over low heat, stirring occasionally and adding pasta water if it looks too thick, until pasta absorbs sauce slightly, about 4 minutes. Serve immediately, sprinkled with more cheese and a few torn basil leaves.
  • Make ahead: Sauce, up to 1 week, chilled; up to 4 months, frozen.

Nutrition Facts : Calories 621, Carbohydrate 52, Cholesterol 82, Fat 37, Fiber 7, Protein 24, SaturatedFat 10, Sodium 608

EASY BASIL PESTO WITH ALMONDS



Easy Basil Pesto with Almonds image

Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.

Provided by SAS4U

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 5

2 cups fresh basil leaves
½ cup Parmesan cheese
¼ cup whole raw almonds
¼ cup extra-virgin olive oil, or more as needed
1 clove garlic, peeled

Steps:

  • Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g

ALMOND PESTO PASTA



Almond Pesto Pasta image

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

500 g pasta
1/2 cup light cream
finely shredded parmesan cheese
1 cup frozen peas
1 cup lucky blanched almond
2 large garlic cloves, chopped
4 tablespoons olive oil
1 cup firmly packed mint or 1 cup basil leaves
1 teaspoon rock salt
fresh ground pepper

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

ORECCHIETTE WITH ALMOND PESTO



Orecchiette with Almond Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
1 bunch broccoli rabe, cut into 1-inch pieces
1/2 cup roasted unsalted almonds
2 cups packed fresh basil leaves
3/4 cup extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano
1 pound fresh mozzarella cheese, cut into 1/3-inch dice
1 pound orecchiette pasta

Steps:

  • Bring a large pot of water to a boil over high heat. Season well with salt. Add the broccoli rabe to the water and simmer until the stem is just tender when pierced with a knife, 2 to 3 minutes. Remove to a rimmed baking sheet to cool slightly. When cool enough to handle, squeeze out any extra water with a clean kitchen towel or paper towels.
  • Add the almonds to a food processor and pulse until finely chopped, 5 or 6 times. Add the basil, oil and 1/2 teaspoon salt. Puree until combined and almost smooth. Pour the pesto into a large bowl. Add the Parmigiano-Reggiano, broccoli rabe and mozzarella and toss well to combine.
  • Bring a large pot of water to a boil. Season liberally with salt. Add the orecchiette and cook until al dente, about 8 minutes. Using a slotted spoon or a pasta spider, transfer the pasta directly to the bowl with the pesto. Add 1/2 cup of the pasta water and 1/2 teaspoon salt and toss everything together until evenly coated.
  • Serve warm or at room temperature.

PASTA WITH ALMOND-PEA PESTO



Pasta with Almond-Pea Pesto image

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

Coarse salt and ground pepper
1 pound penne, (or other short tubular pasta)
2 packages (10 ounces each) frozen peas, thawed
1/2 cup blanched almonds
Finely grated zest and juice of 1 lemon
1/4 cup olive oil

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 CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)



Pasta con il pesto alla Trapanese (Tomato and almond pesto) image

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

50g shelled, unskinned almonds
a handful of fresh basil leaves
2 garlic cloves
6 vine-ripened tomatoes
2 tbsp finely grated pecorino cheese
6 tbsp extra-virgin olive oil
400g fusilli lunghi or other pasta spirals

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

PASTA WITH CILANTRO-ALMOND PESTO



Pasta with Cilantro-Almond Pesto image

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

1 cup whole almonds
Kosher salt and freshly ground pepper
12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
1 small clove garlic, chopped (1 teaspoon)
1 1/2 cups lightly packed cilantro, plus sprigs for serving (optional)
1/2 cup extra-virgin olive oil
1 cup roasted carrots (from 3; see Easy Roasted Vegetables), for serving
1 cup crumbled feta (5 ounces), for serving

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-PEA PESTO PASTA



Almond-Pea Pesto Pasta image

When I became a vegan I had to give up all of my favourite pastas, so when I came upon this recipe I was pleasantly surprised. It tastes pretty good! I just want to say that all the amounts I give here are approximate, I never follow the recipe exactly. You might want to add less salt or lemon, and add more peas or olive oil. :) And don't be intimidated by all of the steps, it's actually fairly quick and easy to make!

Provided by She-Thing

Categories     Penne

Time 17m

Yield 16 serving(s)

Number Of Ingredients 6

1 lb penne or 1 lb other short pasta
2 (10 ounce) packages frozen peas (thawed)
1/2 cup blanched almond
1 -1 1/2 teaspoon salt
1 lemon (zest and juice)
1/4 cup olive oil

Steps:

  • Boil a large pot of salted water, and cook pasta according to directions. When there are about 2 minutes left on pasta, add one of the packages of peas.
  • Drain the pasta except for about 1 cup of water, and then return the pasta and water to the pot.
  • In a food processor grind the almonds.
  • Now add the lemon zest and juice to the to almonds, along with the remaining package of peas, and the salt. Process again. You might have to scrape it down the sides after a minute to make sure it mixes evenly. If the taste is too strong, add more peas.
  • Add the olive oil and process again.
  • Now add the the sauce to the pasta, tossing it well and adding water as needed. Season with salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 186.1, Fat 6.4, SaturatedFat 0.8, Sodium 187.4, Carbohydrate 29, Fiber 5.4, Sugar 2.1, Protein 5

PENNE WITH ALMOND PESTO AND GREEN BEANS



Penne with Almond Pesto and Green Beans image

Provided by Julia Turshen

Categories     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Parmesan     Basil     Almond     Green Bean     Spring     Summer     Healthy     Low Cholesterol     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 garlic clove, coarsely chopped
2 cups (packed) fresh basil leaves
1/2 cup plus 2 tablespoons coarsely chopped toasted almonds, divided
1 teaspoon kosher salt, plus more to taste
3/4 cup extra-virgin olive oil
1 pound penne
8 ounces green beans (about 2 cups), trimmed, thinly sliced on a bias
1/4 cup grated Parmesan

Steps:

  • Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
  • Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
  • Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.

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Put the rest of the asparagus (the stems), the basil, cheese, 1/2 tsp of salt and the remaining 3 tbsp of olive oil into the blender. Pulse until a coarse paste form. Season to taste with salt and pepper, and transfer to a large serving bowl. Boil and drain the pasta and reserve 1/2 cup of the cooking water. Add the pasta to the pesto and toss ...
From cancer.ca


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