Penne with Basil and Almond Sauce

Serves 4
Boil the pasta until just done in unsalted water. Drain and toss with Lemon & Rosemary Seasoning and olive oil. Add the chopped almonds, garlic, parsley, Basil Pesto and ½ cup of pecorino cheese. Toss with the pasta. Dish up in pasta bowls. Top with remaining cheese.
Recipe Category
Products in this recipe

Lemon & Rosemary Seasoning, Basil Pesto

You will need

300 g penne (the mini ones are nice!)
1 t (5 ml) Ina Paarman’s Lemon & Rosemary Seasoning
2 T (30 ml) olive oil
50 g raw almonds, roughly chopped
2 cloves garlic, crushed
½ cup (125 ml) chopped parsley
4 T (60 ml) Ina Paarman’s Basil Pesto
¾ cup (180 ml) grated pecorino cheese

Ina's Tip

Replace almonds with walnuts or pecans. Replace pecorino cheese with parmesan.

Method

Boil the pasta until just done in unsalted water. Drain and toss with Lemon & Rosemary Seasoning and olive oil. Add the chopped almonds, garlic, parsley, Basil Pesto and ½ cup of pecorino cheese. Toss with the pasta. Dish up in pasta bowls.
Top with remaining cheese.