Basil and Almond Pesto Pasta
A tasty yet easy pasta dish
Servings: 4
Author: Pot d'Huile and Michelle Minori of Barzotto
- 2 cups Fresh Basil FOR THE PESTO SAUCE
- 1/2 cup Almonds FOR THE PESTO SAUCE
- 4 tbsp Parmesan Cheese FOR THE PESTO SAUCE
- 25 ml Pot D'Huile Olive Oil FOR THE PESTO SAUCE
- 150 ml Extra Virgin Olive Oil FOR THE PESTO SAUCE
- Parmesan Cheese FOR PASTA
- 10 oz Spaghetti FOR PASTA
- Salt FOR PASTA
FOR THE PASTA AND ASSEMBLY
Bring a pot of salted water to a boil
Boil spaghetti until al dente.
Strain into individual bowls for each person. Reserve 2 cups of the cooking liquid.
Toss each person’s pasta with their measured amount of sauce. Add some of the cooking liquid to the noodles to help loosen the sauce to the desired consistency.
Sprinkle with some freshly grated parmesan to finish.