Penne with Basil and Almond Sauce

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.

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
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.

Ina's Tip

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

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