Ingredients
- 12 oz 340g pasta (your choice, such as linguine or penne)
- 1/2 cup almonds toasted
- 1/4 cup fresh rosemary leaves
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Juice and zest of 1 lemon
- 1/4 cup nutritional yeast optional, for a cheesy flavor
- Salt and pepper to taste
- Cherry tomatoes and arugula for garnish optional
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Make the Pesto: In a food processor, combine the toasted almonds, rosemary leaves, garlic, lemon juice, lemon zest, and nutritional yeast (if using). Pulse until finely chopped.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture is well combined and smooth. If the pesto is too thick, add a bit of the reserved pasta water until desired consistency is reached. Season with salt and pepper to taste.
- Toss the Pasta: In a large bowl, toss the cooked pasta with the rosemary and almond pesto until evenly coated. Add more pasta water if needed to help distribute the pesto.
- Serve: Divide the pesto pasta among four serving plates. Garnish with cherry tomatoes and arugula for a fresh touch, if desired.
Notes
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