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My review
Creamy Pesto Pasta with Almond Breeze
1 made it |
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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."
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Ingredients
45 m servings 662Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- Nutrition data for this recipe includes the full amount of the kale almond pesto and does not reflect the amount actually used in this recipe. Refrigerate any extra pesto.