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Almond Lemon Pesto Pasta (white pesto recipe)

This pasta is so simple, comes together in under 20 minutes. It is rich, creamy, zesty and delicious. With almonds, lemons, cream cheese and few other ingredients this recipe is the perfect summer meal to cook.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Brunch, Dinner, Lunch, Main Course, Pasta, Week night meals
Cuisine Italian
Servings 4 people

Equipment

  • Stock pot
  • Large mixing bowl
  • Food processor
  • Rubber spatula

Ingredients
  

For the almond lemon pesto -

  • 1/2 cup almonds toasted
  • 3 garlic cloves
  • 1/2 lemon seeds remove and chopped
  • 1/3 cup cream cheese
  • 1/3 cup heavy cream
  • 1/2 tsp chili flakes
  • 3/4 cup parmesan cheese
  • 3 tbsp olive oil
  • Pinch of salt
  • 1 tsp dried oregano
  • 1 tsp black pepper powder

For the pasta -

  • 300 g cooked rigatoni
  • 1 cup pasta cooking liquid

For the top -

  • 2 tbsp fresh parsley

Instructions
 

  • To make the sauce, blend the almonds, garlic, chili flakes in a food processor until its a fine powder like consistency.
  • Add the cream cheese, heavy cream, lemon, parmesan cheese, olive oil, salt, pepper, oregano and blend again until combined.
  • Toss the sauce in with the cooked pasta in a large bowl and add the cooking liquid to adjust the consistency as needed.
  • Finish with fresh parsley, more pepper, parmesan.

Notes

  • Use as much cooking liquid or water to make the pasta saucy - keep in mind the liquid is salty so adjust the seasoning as needed.