Creamy Pesto Pasta With Almond Breeze Recipes

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, adding 1 package of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot.
• Meanwhile, in a food processor, finely grind almonds. Add lemon zest and juice, remaining package of peas, and 1 1/2 teaspoons salt; process until well combined. With motor running, gradually add oil; process until smooth.
• Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce. Season with salt and pepper; serve.

Steps:

• Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
• Pour boiling water over peas to thaw and drain, place thawed peas with almonds and garlic in food processor and blend coarsely. Scrape down bowl sides, add oil, herbs and salt & blend gain to a medium thick paste. Season well with pepper.
• Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
• Serve with topped with parmesan cheese.

Steps:

• Boil a large pot of salted water, and cook pasta according to directions. When there are about 2 minutes left on pasta, add one of the packages of peas.
• Drain the pasta except for about 1 cup of water, and then return the pasta and water to the pot.
• In a food processor grind the almonds.
• Now add the lemon zest and juice to the to almonds, along with the remaining package of peas, and the salt. Process again. You might have to scrape it down the sides after a minute to make sure it mixes evenly. If the taste is too strong, add more peas.
• Add the olive oil and process again.
• Now add the the sauce to the pasta, tossing it well and adding water as needed. Season with salt and pepper.
• Enjoy!

Steps:

• Melt the butter over medium heat and add the meat. Fry until browned all over.
• Add the pesto and mix well. At this point you may add the spinach in the quantity you wish if you choose to.
• Add 2 or 3 tbs double cream depending on your preference. Add the chicken stock as well and give it a good stir. Taste and adjust the salt and add pepper if desired.
• Add to the cooked pasta and mix well. You can add cheese either before adding the mix to the pasta or after, it's up to you.

Steps:

• Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

Steps:

• In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside.
• In a saucepan over medium-low heat, saute shallots and garlic in olive oil until softened and fragrant, about 3 to 4 minutes. Season with a hefty pinch of salt and pepper. Add flour, coating shallot and garlic to start a roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and bring mixture to a simmer. Let cook for an additional 5 to 8 minutes, or until thickened. Add lemon juice and nutritional yeast, and season with salt and pepper, to taste.
• Transfer to a blender and puree until smooth. Blending will help the sauce thicken.
• While sauce is cooking, pulse pesto ingredients in a blender or food processor, scraping down the sides with a rubber spatula, until mixture is smooth. Season to taste, and set aside.
• To finish, combine sauce, 1/2 cup of the kale almond pesto and pasta, and stir until well mixed. Serve on plates or in deep bowls, and garnish with extra Parmesan cheese and basil.