Creamy Pesto Pasta with Almond Breeze recipe
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Ingredients
- 1 (16 ounce) package linguine pasta 2 tablespoons olive oil 2 large shallots, thinly sliced 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 cups Original Unsweetened Almond Breeze Almondmilk ½ lemon, juiced 1 tablespoon nutritional yeast Salt and pepper, to taste Grated Parmesan cheese, for serving Chopped fresh basil, for serving 1 small bunch kale, stems removed, roughly chopped ½ cup fresh basil ½ cup olive oil ½ cup roasted salted almonds ½ cup grated Parmesan cheese 2 cloves garlic 1 lemon, zested and juiced Salt and pepper, to taste
Nutrition Info
- 661.9 caloriescarbohydrate: 75.9 gcholesterol: 7.3 mgfat: 34.1 gfiber: 7.5 gprotein: 20.1 gsaturatedFat: 5.4 gservingSize: -sodium: 257.6 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Creamy Pesto Pasta with Almond Breeze
Directions
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In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside.
In a saucepan over medium-low heat, saute shallots and garlic in olive oil until softened and fragrant, about 3 to 4 minutes. Season with a hefty pinch of salt and pepper. Add flour, coating shallot and garlic to start a roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and bring mixture to a simmer. Let cook for an additional 5 to 8 minutes, or until thickened. Add lemon juice and nutritional yeast, and season with salt and pepper, to taste.
Transfer to a blender and puree until smooth. Blending will help the sauce thicken.
While sauce is cooking, pulse pesto ingredients in a blender or food processor, scraping down the sides with a rubber spatula, until mixture is smooth. Season to taste, and set aside.
To finish, combine sauce, 1/2 cup of the kale almond pesto and pasta, and stir until well mixed. Serve on plates or in deep bowls, and garnish with extra Parmesan cheese and basil.