Almond Pesto Pasta

In collaboration with Fresh.co.nz

Serves: 4

INGREDIENTS

500g tortiglioni pasta or similar

Pesto:
2 cups basil leaves

1 cup FreshLife Natural Almonds

⅓ cup avocado oil & garlic

½ cup grated parmesan

½ lemon zest and juice

2 cloves garlic

salt and pepper to taste

water if needed

To serve:

2 cups baby leaf spinach

sage leaves

grated parmesan

METHOD

  • Cook the pasta according to pack directions. Meanwhile make the pesto.

  • In a non-stick frying pan over medium heat, toast the almonds for 3-4 minutes.

  • Add almonds and all remaining pesto ingredients to a blender and pulse until chunky, adding oil as needed and salt and pepper to taste.

  • Once the pasta is cooked, drain (reserve ½ cup of pasta water). In a large pot or frying pan over medium heat, mix pasta with pesto and reserved pasta water. Toss through spinach leaves. Serve with a sprinkle of parmesan and sage leaves.

 
Main Meals, FakeawaysSarah BlazeyNatural Almonds