Smoked Almond Pesto Cavatappi
This Creamy Smoked Almond Pesto on cavatappi pasta comes together while the pasta is cooking and is so unique and delicious that I may never make pesto again using pine nuts. It's seriously that good.
Servings: 6 Servings
Calories: 468kcal
Equipment
- 1 Disco di Sale compressed salt discs for salting pasta water
Ingredients
- 1 lb cavatappi pasta or any pasta shape
- 3 cloves garlic
- ⅓ cup smoked almonds plus more for topping
- 2 cups fresh basil
- 6 tbsp olive oil
- 4 tbsp parmesan cheese freshly grated, plus more for topping
- 1 tsp smoked paprika
- kosher salt to taste
- black pepper to taste
- ½ cup heavy cream
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and stir well. Allow to boil for the recommended time on the package or until the pasta is tender and done to your liking.
- In the bowl of a food processor, add the garlic, smoked almonds, basil leaves, parmesan cheese and smoked paprika. Pulse until the mixture is mostly smooth. With the food processor running add the olive oil. Add salt & black pepper to taste and pulse a few times to combine.
- Meanwhile heat a large skillet or frying pan over medium heat. Add the pesto and heavy cream stirring well to combine. Do not boil, you just want to heat it all through.
- Drain the pasta and toss with the creamy smoked almond pesto. Top with more chopped smoked almonds and more parmesan before serving.
Nutrition
Calories: 468kcal | Carbohydrates: 59g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 59mg | Potassium: 267mg | Fiber: 4g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg
