Spaghetti with Basil Pesto, Almonds and Pine Nuts

When I fancy pasta but do not want to cook an elaborate sauce, I often make spaghetti with pesto. My basil pesto uses almonds and pine nuts, with no Parmesan.

Basil pesto without cream or Parmesan

Fresh basil, garlic and olive oil form the base. Flaked almonds and pine nuts add a nutty flavour. I keep some of the nuts for serving, so the pasta has a little crunch.

Make the pesto

Wash the basil and pat the leaves dry. Blend with garlic and some of the nuts, gradually adding the olive oil. Stop as soon as everything has come together.

Coat the spaghetti with pesto

Reserve a cup of pasta water before draining. Toss the hot spaghetti with pesto away from high heat, adding small splashes of cooking water. You probably will not need the whole cup: the sauce should cling to the pasta.

Kitchen tip

Toast the pine nuts for the topping in a dry pan and watch closely. Once golden, transfer them straight to a plate to stop them browning further.

Choose dried pasta made without egg to keep the dish vegan.

Easy recipe

Spaghetti with Basil Pesto, Almonds and Pine Nuts

Spaghetti with homemade basil pesto, almonds and pine nuts. A vegan pasta without cream or Parmesan, ready in 30 minutes.

Prep time

10 min

Cook time

20 min

Yield

3 servings

★ 5.0 · 1 rating

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Ingredients

− 3 +

• 2 clovesgarlic
• 30 gbasil leaves
• 100 mlolive oil
• 30 gflaked almonds
• 250 gspaghetti, dry weight, made without egg
• 50 gpine nuts
• sea salt
• pepper

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Instructions

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1. Wash the basil and pat the leaves dry. Peel and roughly chop the garlic. Blend with 25 g pine nuts and 20 g flaked almonds, gradually adding 100 ml olive oil. Season with salt and pepper.
2. Cook the spaghetti in salted water according to the packet until al dente. Reserve a cup of cooking water before draining.
3. Meanwhile, toast the remaining 25 g pine nuts in a dry pan until golden and transfer to a plate.
4. Toss the spaghetti and pesto in a large bowl or a pan taken off the heat. Add pasta water a splash at a time until the pesto coats the pasta.
5. Divide between three servings and top with the toasted pine nuts and remaining 10 g flaked almonds.

Nutrition per serving

Calories

753 kcal

Protein

15.7 g

Carbohydrates

67.5 g

Sugar

3.3 g

Fat

48.1 g

Saturated fat

5.6 g

Fibre

4.7 g

Salt

0 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace