Creamy Pesto Pasta with Almond Breeze

Kale and basil pesto with almonds and Parmesan cheese is blended with a creamy roux then tossed with hot linguine for a dinner bursting with flavor.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 662 Calories

Ingredients

• 3 tablespoons all-purpose flour
• ½ cup olive oil
• 2 tablespoons olive oil
• 2 cloves garlic
• ½ cup grated Parmesan cheese
• ½ lemon, juiced
• 2 cloves garlic, minced
• 1 (16 ounce) package linguine pasta
• 1 lemon, zested and juiced
• 1 tablespoon nutritional yeast (Optional)
• Salt and pepper, to taste
• 2 large shallots, thinly sliced
• 2 cups Original Unsweetened Almond Breeze Almondmilk
• Grated Parmesan cheese, for serving
• Chopped fresh basil, for serving
• 1 small bunch kale, stems removed, roughly chopped
• ½ cup fresh basil
• ½ cup roasted salted almonds

Recipe Instructions

Step 1

In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside.

Step 2

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.

Step 3

Transfer to a blender and puree until smooth. Blending will help the sauce thicken.

Step 4

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.

Step 5

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.