Espaguetis con Pesto de Almendras

Espaguetis con Pesto de Almendras is a delightful Spanish pasta dish featuring a rich and nutty almond pesto, perfectly complementing the al dente spaghetti. This dairy-free recipe is simple yet bursting with flavor, making it an ideal meal for any occasion.

Ingredients

• Spaghetti - 200 grams
• Almonds - 50 grams
• Fresh basil leaves - 30 grams
• Garlic - 1 clove
• Olive oil - 60 milliliters
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cherry tomatoes - 100 grams, halved
• Pine nuts - 20 grams (for garnish)

Steps

1. Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
2. In a food processor, combine the almonds, fresh basil leaves, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.
3. In a large bowl, toss the cooked spaghetti with the almond pesto until well coated.
4. Add the halved cherry tomatoes and gently mix to combine.
5. Serve the pasta in bowls, garnished with toasted pine nuts and extra basil leaves if desired.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in healthy fats from almonds and olive oil that support heart health.
• Rich in antioxidants from fresh basil and tomatoes, promoting overall health.

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