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Cooking + Entertaining

Linguine with almond pesto: the tasty recipe with almonds, lemon and basil

Linguine with almond pesto: the tasty recipe with almonds, lemon and basil

ingredients

Extra virgin olive oil

Le linguine with almond pesto I’m a primo fresh and quick, prepared with a creamy dressing based on almonds, lemon zest, extra virgin olive oil and a few basil leaves. Perfect for an informal and summer meal, with family or friends, they are tasty and very easy to make, perhaps in combination with land or sea ingredients. A tasty alternative to the classic Genoese pesto, perfect for seasoning pasta and that will appeal to young and old.

For a very enveloping result, drain the linguine al dente, pour them into a pan and stir for a few minutes over a high flame, sprinkling with a drop of the pasta cooking water to create the delicious cremina. Use gods organic lemons and not chemically treated, taking care not to remove the white part, responsible for the bitter aftertaste.

If you want to get a tastier pesto, you can also add one or two tablespoons of parmigiano or grated pecorino. For a richer and more substantial dish, you can complete it with strips of speck sautéed in a pan, steamed prawns or prawns for a seafood variant, tufts of buffalo stracciata, crumbled feta or ricotta for the vegetarian version. You can also merge zucchini and a few mint leaves, for a touch of greater freshness.

Find out how to prepare linguine with almond pesto by following the step by step procedure and advice. Also try the pasta with zucchini, almond and anchovy pesto and the olive and almond pesto, excellent to spread on croutons and bruschetta.

How to prepare linguine with almond pesto

Bring a pot of lightly salted water to a boil. Meanwhile, put the almonds in a kitchen mixer 1.

Separately, take the lemon zest, being careful to discard the white part and always insert it into the mixer 2

Also combine the oil and salt 3. Add the salt to the pasta water once it reaches a boil.

Blend until you get a rustic but creamy and homogeneous consistency 4.

Also add the sprigs of basil in the mixer and blend for a few more moments 5.

Transfer the pesto to a pan 6. Boil the linguine and drain it al dente.

Transfer the linguine to the pan with the sauce 7keeping a few tablespoons of cooking water aside.

Stir the pasta by stirring gently and adding the cooking water to make the sauce more fluid 8.

Perfume with chopped lemon zest 9.

Add the basil leaves 10.

Plate up and serve immediately 11.

storage

It is advisable to prepare linguine with almond pesto and enjoy them hot at the moment. You can keep the almond pesto in the refrigerator, in a glass jar with a lid, for at least 2-3 days. You can also freeze it.

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