Smoked Almond Pesto Spaghetti
Published Aug. 16, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt (such as Diamond Crystal) and black pepper
- 1pound spaghetti
- 1½cups fresh or frozen peas
- ¾cup/4 ounces smoked almonds
- 2garlic cloves
- 1½packed cups/1½ ounces fresh basil leaves, plus more for garnish
- 1packed cup/1 ounce flat-leaf parsley leaves
- ½cup freshly grated Parmigiano-Reggiano, plus more for garnish
- 1teaspoon smoked paprika
- ¾cup neutral oil, such as safflower or canola
- 2tablespoons lemon juice
Nutritional analysis per serving (4 servings)
937 calories; 39 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 13 grams polyunsaturated fat; 114 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 38 grams protein; 654 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, adding fresh peas during the last 2 minutes of cooking or frozen peas during the last minute. Reserve 1 cup of the pasta water, then drain pasta and peas.
- Step 2
Meanwhile, in a food processor, combine almonds and garlic, and pulse until finely chopped. Add basil, parsley, cheese and paprika. With the machine running, drizzle in oil until well blended and a thick sauce forms. Transfer pesto to a large bowl, stir in lemon juice and season with salt and pepper.
- Step 3
Add cooked pasta and ½ cup of the reserved pasta water to the bowl, and season with salt and pepper. Toss to evenly coat pasta in the pesto, then season again as needed. (Add more pasta water if a thinner consistency is desired.)
- Step 4
Divide pasta among bowls and garnish with additional cheese and basil.
Private Notes
Comments
As I had all the ingredients to hand when I saw this new recipe, I decided to try it out. The verdict? Really good! The smokiness of the almonds and paprika is evident but subtle and not at all overwhelming and the large quantities of basil and parsley pack a nice punch. Super quick and easy to prepare too. My only suggestion for improvement would be to add a half teaspoon of dried chili flakes to give it a little spiciness, which I will add next time. Definitely a keeper!
Any grocery store - look for Blue Diamond Smokehouse almonds in the nuts section. By the way they are delicious on salads so get a large bag!
So the obvious question.... can one just use non-smoked almonds? Where the heck am I supposed to find those.
Subbed arugula and spinach for basil since we didn’t have any on hand. Simply delicious!
Can someone answer the question, why does it say 3/4 cup, 4 ounces smoked almonds? What do I use 3/4 cup, or 4 ounces? Same for basil leaves it says 1 1/2cups, 1.5 ounces. Which one is it?
I’ve made versions of this using both smoked & regular roasted/salted almonds on different occasions, usually combining it with sautéed red peppers. While I agree that the smoked almonds can be assertive & impact the overall flavor, it’s a tasty variant, if not traditional. I learned to make pesto from our immigrant Italian babysitter, who used no nuts & way more garlic than I’ve ever seen in any recipe, Parmesan always on top,never blended in. That was her tradition.
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