Best 5 Almond Pesto Pasta Recipes

PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)

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 ALMOND-PEA PESTO

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.

ALMOND PESTO PASTA

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.

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.

ALMOND PESTO PASTA

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