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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use spinach, Parmesan cheese and California Almonds to give pesto a new flavor. Toss this with pasta and tomatoes. Ingredients:
1/2 cup pine nuts |
1 cup slivered california almonds, divided |
1 (10 ounce) package frozen spinach, thawed and squeezed almost dry |
6 cloves garlic, roasted and peeled |
1 cup grated parmesan cheese, plus more for garnish |
1/2 cup chicken or vegetable broth |
1/2 cup olive oil |
1 tablespoon lemon juice |
1 teaspoon lemon zest |
Directions:
1. Place almonds and pine nuts (keep separate) in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3-5 minutes.
2. Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth.
3. Toss pesto sauce with cooked fettuccine and top with roasted cherry tomatoes and remainder of slivered almonds.
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