Fettuccine al pesto with almonds
Instructions
Using a mixer, mix together the almonds, garlic, lemon zest, Arugula, parmesan cheese, salt, pepper and olive oil extra virgin olive oil until creamy and smooth sauce.
Meanwhile, blanched in salted water, drain fettuccine al dente and flavour them with almond pesto.
Stir vigorously and if necessary, add a little cooking water and continue to stir.
Serve hot immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta fettuccine
- 70 g of skinned almonds
- 1 clove of garlic
- 1/2 lemon (zest)
- 40 g of grated parmesan cheese
- 50 g of arugula salad
- Olive oil extra virgin
- Salt
- Pepper