Today is Remembrance Day (aka Armistice Day) and the 95th anniversary of the armistice, which ended World War One.
It’s easy to get caught up in life, so for me, today is an important reminder to acknowledge and to remember not only the fallen, but those that fought and those that still are fighting.
Lest we forget.
Today’s recipe is a simple almond pesto which can easily made and served with pasta for lunch or dinner. Have a squiz and while you are at it, here is where you can donate to the Returned and Services League of Australia if you are so inclined. You can also send a message of support to those currently serving if you would like.
Just a few simple ingredients, a quick blitz and you have a tasty pasta sauce for dinner or lunch.
So…I have no idea what this shape of pasta is called. The label is all in Italian and despite looking it up online, I can’t work out know what it’s called. Anything that has some nice curls and texture in it to catch that chunky pesto will do well. Maybe some orecchiette, casarecce or shell shaped pasta.
When cooking dried pasta, use a big pot of boiling water and salt it heavily. For years I didn’t salt my pasta water properly and I could never work out why my pasta tasted so bland. Trust me, use a lot of salt, a few teaspoons full at least.
Place ingredients in processor. Process. You have pesto! Don’t process it so that it’s really smooth though, a nice chunky pesto is best.
The reserved pasta water is the trick in this. It seems weird, but add in a few tablespoons at a time when mixing the pesto and cooked pasta together until you get an almost creamy consistency and the sauce coats all of the pasta.
Extra grated Parmesan on top of course!
Almond Pesto Pasta
Ingredients – Serves 2-3
- 270g of large shell-like dried pasta (about 3 cups)
- 1 large garlic clove, peeled and finely grated
- ½ cup of almonds
- ½ cup of loosely packed basil leaves plus extra for garnish
- 1 tbs freshly grated Parmesan cheese plus extra for garnish
- 2 anchovy fillets
- zest from 1 lemon
- 2 tbs of lemon juice
- 3 tbs of extra virgin olive oil
- Put a big pot of heavily salted water on to boil and once it’s reached a rolling boil, cook the pasta as per the packet instructions.
- To assemble the pesto, add the rest of the ingredients to a mini processor with some freshly ground pepper and process until a thick and chunky paste forms.
- Once the pasta is cooked, drain it but reserve about 1/3 of a cup of the pasta water.
- In the dry, but still hot saucepan that the pasta cooked in, toss together the drained pasta, the pesto and enough of the pasta water to form a creamy sauce that coats all of the pasta.
- Serve hot, garnished with basil leaves and extra grated Parmesan.