Pasta With Spicy Almond or Hazelnut Pesto |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Using almond butter is a great shortcut for making this delicious spicy dish. Or hazelnut butter for an earthier pesto. This fast recipe is by Grace Parisi, From: Fast Ingredient: Nut Butters from F&W Magazine, Nov. 2005 Ingredients:
3/4 lb fettuccine |
3/4 cup extra virgin olive oil |
1/4 cup sage leaf |
1 large garlic clove, mashed to a paste |
1/4 cup almond butter |
1 scallion, minced |
1/2 teaspoon finely grated lemon zest |
crushed red pepper flakes (large pinch) |
1/2 cup freshly grated parmesan cheese |
salt & freshly ground black pepper |
Directions:
1. In a pot of salted boiling water, cook the pasta until al dente; drain, reserving 3/4 cup of the cooking water.
2. Meanwhile, in a small skillet, heat 1/2 cup of the olive oil until shimmering.
3. Fry the sage leaves over moderate heat, turning occasionally, until crisp.
4. Drain the sage on paper towels, then chop half of the leaves.
5. Combine the chopped sage, garlic, almond butter, remaining 1/4 cup of oil, scallion, zest, red pepper and all but 2 tablespoons of the cheese.
6. Toss the pasta with the pesto; add the pasta water as necessary to make a creamy sauce.
7. Season with salt and pepper.
8. Top with the remaining cheese and whole sage leaves and serve.
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