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

Cook Time 10

Total Time 40

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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