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.

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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