legume pasta with pesto and toasted almonds

Fusilli mais e riso al pesto e mandorle tostate

🌿 Quick Recipe: Legume Pasta with Pesto and Almonds

1. Preparation of the Ingredients 🥣

  • Modern Pesto: Lightly toast the flaked almonds (or pine nuts, if you prefer).

  • In a blender/mortar, combine fresh basil , almonds (or pine nuts), garlic (optional), extra virgin olive oil , and grated Parmesan cheese (if using).

  • Blend/punch until smooth, adding a pinch of salt and pepper . Adjust the consistency with more oil if necessary.

2. Cooking Legume Pasta 🍝

  • Bring plenty of salted water to the boil.

  • Cook legume pasta (e.g. chickpeas, red lentils, peas) according to the times indicated on the package.

3. Stirring and Serving ✨

  • Drain the pasta al dente, reserving a little of the cooking water.

  • Transfer the drained pasta to a large bowl (or to the pot, off the heat).

  • Add the modern pesto and mix well to combine.

  • If the sauce is too thick, gradually add a spoonful of the reserved cooking water.

  • Serve immediately, garnished with a few flaked almonds and a fresh basil leaf.

Tip: For a 100% vegetarian dish, use a hard cheese without animal rennet (or omit it) in the pesto.

Recipe

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