INGREDIENTS
Blanched almonds 100g
Unpeeled almonds 50g
5 fresh basil leaves
Lemon juice and zest of 1
Fresh mint q.b
Sale q.b.
Pepe q.b.
Hot water q.b
Extra virgin olive oil 40ml
Linguine pasta 400g
Details:
Preparation time:
25 minutes
Difficulty of execution:
low
Number of persons:
for 4 persons
Preparation:
To prepare the linguine with almond pesto, start by blending finely peeled and unpeeled almonds in a mixer. If you do not have a mixer, you can chop the almonds with a pestle or chop with a knife. When the almonds are chopped, add the basil leaves and olive oil, salt and pepper. Wash a lemon, removed the two ends and grate the rind to add it to the pesto mandorle.
Dilute your pesto with almonds adding hot water, just enough to reduce it to a smooth cream and dense from the lighter color. Then put on the fire a large pot, fill it with water for 3-4, add salt to taste and bring to a boil, then the pasta and cook according to package directions.
When the pasta is cooked, drain in a glass retaining the cooking water. Transfer the pasta to a large pan and pour the pesto to flavor it. To not make the dough too dry you can add a little cooking water that you had put aside. Toss a few seconds and serve hot. You can garnish your linguine with almond pesto by adding a sprinkling of cheese and a few leaves of fresh mint.
Conservation:
The almond pesto advances from the preparation can be kept in a closed jar in the refrigerator for 4-5 giorni.Il pesto you can freeze in a closed jar.
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