Almond Pea Pesto Pasta
A fast blender sauce for pasta.
Serves 4-6.
Ingredients
- 500g fettuccine or spaghetti
- 1/2 - 3/4 cup reserved pasta water or light cream to taste
- Finely shredded Parmesan cheese
- 1 cup frozen peas, thawed
- 125g packet (1 cup) Blanched Almonds
- 2 large cloves garlic, chopped
- 4 tablespoons olive oil
- 25g (1 cup) firmly packed mint or basil leaves
- 1 teaspoon rock salt
- Freshly ground pepper
Instructions
Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if using instead of cream.
Drain peas, place with almonds and garlic in food processor, blend coarsely. Scrape down bowl sides, add oil, choice of herbs and salt. Blend again to a medium thick paste. Season well with pepper.
Spoon into saucepan with pasta. Using 2 spoons, toss over medium heat, adding either pasta water or cream until heated through.
Serve with Parmesan cheese. Accompany with crisply cooked vegetables, such as broccoli, trimmed whole green beans or asparagus, if desired.
