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King Kullen

Creamy Pesto Pasta with Almond Breeze

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Creamy Pesto Pasta with Almond Breeze

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6 - 8


  1 lb linguine pasta

  2 Tbs olive oil

  2 large shallots, thinly sliced

  2 garlic cloves, minced

  3 Tbs all-purpose flour

  2 cups Unsweetened Original Almond Breeze

  juice of 1/2 lemon

  1 Tbs nutritional yeast, optional

  Salt and pepper, to taste

  1/2 cup Kale Almond Pesto

  Grated parmesan cheese, for serving

  Chopped fresh basil, for serving

  Kale Almond Pesto:

  1 small head of curly kale, destemmed and roughly chopped

  1/2 cup fresh basil

  1/2 cup olive oil

  1/2 cup roasted salted almonds

  1/2 cup grated parmesan cheese

  2 cloves garlic

  zest and juice of 1 small lemon

  Salt and pepper, to taste

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In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside.

In a saucepan over medium-low heat, sauté shallots and garlic in olive oil until softened and fragrant, about 3 to 4 minutes. Season with a hefty pinch of salt and pepper. Add flour, coating shallot and garlic to start a roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and bring mixture to a simmer. Let cook for an additional 5 to 8 minutes, or until thickened. Add lemon juice and nutritional yeast, and season with salt and pepper, to taste. Transfer to a blender and puree until smooth. Blending will help the sauce thicken.

While sauce is cooking, pulse pesto ingredients in a blender or food processor, scraping down the sides with a rubber spatula, until mixture is smooth. Season to taste, and set aside.

To finish, combine sauce, pesto and pasta, and stir until well mixed. Serve on plates or in deep bowls, and garnish with extra parmesan cheese and basil.