Pasta with Spicy Almond Pesto

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Pasta with Spicy Almond Pesto

3/4 pound fettuccine

3/4 cup extra-virgin olive oil

1/4 cup sage leaves

1 large garlic clove, mashed to a paste

1/4 cup almond butter

1 scallion, minced

1/2 teaspoon finely grated lemon zest

Large pinch of crushed red pepper

1/2 cup freshly grated Parmesan cheese

Salt and freshly ground pepper

 

 

 

In a pot of salted boiling water, cook the pasta until

al dente; drain, reserving 3/4 cup of the cooking

water. Meanwhile, in a small skillet, heat 1/2 cup of

the olive oil until shimmering. Fry the sage leaves

over moderate heat, turning occasionally, until crisp.

Drain the sage on paper towels, then chop half of the

leaves.

Combine the chopped sage, garlic, almond butter,

remaining 1/4 cup of oil, scallion, zest, red pepper

and all but 2 tablespoons of the cheese. Toss the

pasta with the pesto; add the pasta water as necessary

to make a creamy sauce. Season with salt and pepper.

Top with the remaining cheese and whole sage leaves

and serve.

SERVES: 4

ACTIVE TIME: 10 MIN

TOTAL TIME: 25 MIN

 

Recipe by Grace Parisi, Fast Ingredient: Nut Butters,

Food & Wine,November, 2005.

Formatted by Chupa Babi in MC: 11.24.05

 

ChefNote: Using almond butter is a great shortcut for

making this delicious spicy dish. Or try hazelnut

butter for an earthier pesto.

 

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