Pasta With Spicy Almond Or Hazelnut Pesto

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb fettuccine
• 3/4 cup extra virgin olive oil
• 1/4 cup sage leaf
• 1 large garlic clove, mashed to a paste
• 1/4 cup almond butter
• 1 scallion, minced
• 1/2 teaspoon finely grated lemon zest
• crushed red pepper flakes (large pinch)
• 1/2 cup freshly grated parmesan cheese
• salt & freshly ground black pepper

Recipe

• 1 in a pot of salted boiling water, cook the pasta until al dente; drain, reserving 3/4 cup of the cooking water.
• 2 meanwhile, in a small skillet, heat 1/2 cup of the olive oil until shimmering.
• 3 fry the sage leaves over moderate heat, turning occasionally, until crisp.
• 4 drain the sage on paper towels, then chop half of the leaves.
• 5 combine the chopped sage, garlic, almond butter, remaining 1/4 cup of oil, scallion, zest, red pepper and all but 2 tablespoons of the cheese.
• 6 toss the pasta with the pesto; add the pasta water as necessary to make a creamy sauce.
• 7 season with salt and pepper.
• 8 top with the remaining cheese and whole sage leaves and serve.