Basil and almond chilli pesto pasta
A pesto pasta recipe that’s packed with ingredients thought to have aphrodisiac properties.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 bowls
- 200 g farfalle bow pasta
- 45 g flaked almonds
- 50 g basil
- 2 cloves garlic minced
- 30 g Parmesan or vegetarian alternative, finely grated
- 100 ml olive oil
- 1 pinch salt and pepper to taste
- 1 red chilli de-seeded
Put the pasta on to boil in plenty of salted, boiling water.
In a dry pan, lightly toast all the flaked almonds until they just start to colour – keep shaking as they will catch and burn easily if left. Tip onto a plate to cool.
In a blender, place 2/3 of the almonds, plus all of the basil, garlic, Parmesan, olive oil, and a pinch of salt and pepper. Blitz until you have a smooth pesto.
Add the chilli and pulse until chopped – I like it if there are still some larger chilli pieces flecked through the pesto.
When the pasta is al dente (about 8-10 minutes should do it), drain and transfer back into the pan.
Stir the pesto through – it’s now ready to serve.
Serve onto plates and sprinkle with the remaining toasted almonds.
Calories: 510kcal | Carbohydrates: 42g | Protein: 12g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 264mg | Fiber: 3g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 19mg | Calcium: 154mg | Iron: 2mg