Creamy Pesto Pasta With Almond Breeze Food
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
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
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 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
ALMOND-PEA PESTO PASTA
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
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
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 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 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.
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