I went for a run last Sunday. It was supposed to be a gentle shot run just to get some cardio, instead I turned on my I-pod and completely forgot about time and miles and without even realizing it I ended up running for more then 12 km…
By the time I got back home it was already 3 pm and I was STARVING, so I went into my kitchen looking for something easy, quick and nutritious to make. I whipped up this pasta in less than 15 min. The pesto is made with almonds and fresh basil and despite being full on vegetarian, it still got a decent amount of protein coming from the healthy nuts.
Oh, I love indulging in good food after a good workout!
Here is the recipe!
Ingredients ( serves 1):
- 30 g peeled almonds
- 15 g almonds with skin
- 5 fresh leaves of basil
- 1/2 lemon (juice and skin)
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 15 ml extra virgin olive oil
- 80 g spaghetti
- 3-4 tbsp. boiling water
- 1 tbsp. grated parmesan cheese
Bring some water to a boil and cook your spaghetti al dente Meanwhile combine peeled almonds, almonds with skin, basil, olive oil, salt, pepper, and the juice and zest of half a lemon
and with an immersion blender, blend them into a fine paste
Add a few tbsp. of the pasta water and stir well. Add as much water as needed to get the pesto of the right consistency: creamy but not watery!
Drain your spaghetti
dress them with the almond pesto
stir well then sprinkle with some freshly grated parmesan cheese and serve immediately
Love
– LittleDani
