Rigatoni pasta with my own version of pesto using spinach, fresh basil, lemon and almonds.
Prep Time20mins
Cook Time10mins
Total Time30mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Vegan, Vegetarian
Servings: 4people
Author: Laura
Ingredients
PESTO (makes about 240 ml / 1 cup)
1/2cupAlmonds
100gramsSpinach
25gramsBasilfresh
1Garlic clove
1smallLemonzest and juice
Salt and pepperto taste
1/2cupOlive oilextra virgin
PASTA
360gramsPasta such as penne or rigatoniGF if needed
100gramsGreen peasfresh or frozen
200gramsAsparaguschopped into small pieces
Almonds Chopped, to sprinkle on top
Chilli flakesTo sprinkle on top
Instructions
PESTO INSTRUCTIONS
Preheat the oven at 180° C / 355° F and roast the almonds for about 10 minutes. Check on them as they can burn very quickly. Allow the almonds to cool down completely before blending in the pesto.
Place all the ingredients apart from the olive oil into a food processor. Process until all is chopped small and then start dripping in the olive oil. Season with salt and pepper to your taste.
PASTA INSTRUCTIONS
Bringing a pot of water to a boil and add the pasta to it. Cook the pasta for 6 or 7 minutes, or until it's firm but no crunchy. Drain the pasta and set aside.
Boil the peas for 2 minutes and stir-fry the asparagus in a hot saucepan for 2 minutes or until tender.
Toss the pasta in some pesto, mix the veggies in, and sprinkle some chopped almonds and chilli flakes on top.