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Experience the delightful fusion of earthy rosemary and nutty almonds in this Rosemary Almond Pesto Pasta. Perfect for a quick and elegant meal, this vibrant dish offers a unique twist on traditional pesto that will tantalize your taste buds with its rich flavors and aromatic essence. Ideal for weeknight dinners or a sophisticated weekend treat, this pasta is sure to impress with its fresh and flavorful combination.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4
Calories 400 kcal

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

Savor the delightful flavors of this Rosemary and Almond Pesto Pasta, perfect for a quick weeknight dinner or a special occasion meal!
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