Almond and sage pesto pasta

Pesto pasta is a wonderful mid-week lunch or dinner meal. Elevate your pesto game by making our creamy almond and sage pesto. These simple flavours will make you feel like you’re dining in Italy.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Lunch

Servings people

Ingredients

500 g Diamond pasta tortiglioni

Almond and sage pesto

2 cups Superb Herb sage leaves
1 cup FreshLife natural almonds
⅓ cup Olivado avocado oil & garlic
½ cup grated parmesan
½ lemon zest and juice
2 cloves garlic
salt and pepper to taste
water if needed

To serve

2 cups baby leaf spinach
Superb Herb sage to serve
grated parmesan to serve

Instructions

Cook the tortiglioni according to pack directions. Meanwhile make the pesto.
In a non-stick frying pan over medium heat toast the almonds for 3-4 minutes.
Add almonds and all remaining ingredients to a blender and pulse until chunky, adding oil as needed and salt and pepper to taste.
Once the pasta is cooked, drain (reserve ½ cup of pasta water). In a large pot or frying pan over medium heat, mix pasta with pesto and reserved pasta water. Toss through spinach leaves. Serve with a sprinkle of parmesan and extra sage leaves.