Vegan Pesto Pasta with Almonds
Ingredients
Sauce
- 2 cups basil
- 2 cups rocket
- Juice of half a lemon
- 1/3 cup olive oil
- 1/2 cup water
- 2 small cloves garlic
- 1 tsp pepper
- 2 tsp salt
- 1.5 cups ground almond
- 1/3 cup pasta water
Pasta
- Enough spaghetti for 4 people
Garnish
- Toasted pinenuts
- Freshly grated lemon rind
Preparation
Toast the pinenuts in a dry skillet until golden brown.
Cook the spaghetti according to package instructions until al dente, reserving 1/3 cup of pasta water before draining.
Put all the sauce ingredients into a liquidiser and blend them together into a thick pesto.
Pour the pesto into the pasta pot with piping hot, freshly drained pasta, add the hot pasta water, and fold the sauce into the pasta.
Serve the pasta into bowls.
Garnish with lemon rind and toasted pinenuts.
