Spicy Almond Pesto Pasta
serves: 6-8
time: 35 minutes
INGREDIENTS
20 cherry tomatoes
1 head of garlic
10 sprigs of thyme
1 pack of tortiglioni or rigatoni pasta
2 cups parsley
2 cups basil
Juice of 1 lemon
1/2 cup olive oil, plus more for roasting
1/2 cup almonds, finely chopped
1/3 cup grated vegan Parmesan
1/2 tablespoon harissa
1 tablespoon balsamic vinegar
Salt
RECIPE
Preheat your oven to 375°F (190°C).
Cut the garlic head in half horizontally and place it on a baking pan.
Spread the cherry tomatoes around the garlic and sprinkle with thyme sprigs.
Coat everything with olive oil.
Roast in the oven for 20 minutes, until the tomatoes are blistered and the garlic is soft.
While the vegetables are roasting, bring a large pot of salted water to a boil.
Add the tortiglioni or rigatoni and cook according to the package instructions until al dente.
Drain the pasta, reserving a cup of pasta water.
In a large bowl, combine the parsley, basil, chopped almonds, vegan Parmesan, harissa, and balsamic vinegar, olive oil, and lemon juice.
Once the garlic is roasted, add it to the bowl.
Squeeze the roasted garlic cloves out of their skins. Put the tomatoes to the side.
Let everything marinate for 15 minutes.
Transfer the marinated mixture to a food processor.
Process until smooth, adding a little pasta water if needed to reach the desired consistency.
Toss the cooked pasta with the pesto, ensuring it's well coated.
Add the roasted tomatoes.
Adjust seasoning with salt if needed.
Serve immediately, garnished with extra vegan Parmesan.
Enjoy!
Bon appétit!
