About this recipe
Pesto is a great vehicle for flavour and nutrient dense ingredients like basil plus you’re also getting quality fats from the almonds!
Using a wholegrain pasta (or ones make from beans like edamame) you can add more fibre than plain pasta, chucking in rocket leaves, tomatoes or whatever other vegetables you fancy (like baby spinach, radicchio or chicory) and you will have a power pasta that will help you hit 5 a day effortlessly.
A few drizzles of olive oil, a grating of lemon and you have a pasta to make yourself and everyone else around the table smile.
Makes 2-3 portions.
Store in a jar or air tight container in the fridge, adding a little olive oil to cover the surface. Or freeze in portions e.g. in an ice cube tray.
Shop this recipe:
- 30g Fresh basil (including stalks)
- 75g Whole almonds, toasted (reserve 25g for garnish)
- 20g Parmesan, grated
- Salt and pepper
- 100ml water
- 2 tbsp Olive oil
- Juice and zest of one Lemon
- 1 small Clove of garlic
For one portion:
- 3 tbsp Pesto
- 100g Wholemeal pasta / pasta of your choice
- 100g Cherry tomatoes, quartered
- 40g Fresh rocket leaves
- Fresh basil leaves
- Remaining toasted almonds, roughly chopped
- Drizzle of olive oil
- Zest of 1/2 a lemon (optional)
Begin by cooking your pasta, following the instructions of the back of the packet.
While the pasta is cooking, make the pesto by simply combining all the ingredients in a food processor or blender and blitz until smooth. Taste for seasoning, adding in more salt, pepper or lemon juice if needed.
Once the pasta is cooked, drain and return to the saucepan.
Stir through 2-3 tbsp of your pesto into the pasta whilst still warm. You may need to add a dash of water or olive oil if you would like a ‘saucier consistency’. Finish by stirring through your cherry tomatoes and rocket.
Plate up the pasta and garnish with lemon zest, toasted almonds and a little more olive oil.