The Pioneer Woman Tasty Kitchen
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Spaghetti with Almonds and Basil Pesto

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Level: Easy

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Description

Just not another pesto!

Ingredients

  • 3 ounces, weight Spaghetti
  • 1 ounce, weight Peeled Almonds
  • ½ ounces, weight Almonds With Skin
  • 5 leaves Fresh Basil
  • 1 Tablespoon Olive Oil
  • ¼ teaspoons Salt
  • ⅛ teaspoons Ground Black Pepper
  • ½ whole Lemon, Juice And Zest
  • 4 Tablespoons Pasta Water, Or As Needed
  • 1 Tablespoon Grated Parmesan Cheese

Preparation

Bring some water to a boil and cook spaghetti al dente.

Meanwhile, combine peeled almonds, almonds with skin, basil, olive oil, salt, pepper, and the lemon juice and zest. With an immersion blender, blend into a fine paste. Add a few tablespoons of the pasta water and stir well. Add as much water as needed to get the pesto of the right consistency: creamy but not watery!

Drain your spaghetti, dress with the almond pesto. Stir well then sprinkle with some freshly grated Parmesan cheese and serve immediately!

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