Almond Pesto Linguini With Pancetta And Kalamata Olives
From TrishDish 13 years ago
- 30 mins to make
- Serves 4
I found a recipe in the Food Network magazine and altered it a little to my taste. I really like this recipe because of the nut substitution in the pesto sauce. Pine nuts are getting expensive and I love making pesto so this was the perfect comprimise.
Ingredients
- 1/2 cup roasted almonds shopping list
- 1 clove garlic- I did 2 shopping list
- 1 cup fresh parsley shopping list
- 1 1/2 cups fresh basil shopping list
- 1/2 tsp salt (i like sea salt) shopping list
- 1/4 cup grated parmesan cheese ( I put in a little more) shopping list
- 1/4 cup olive oil- in the end I added a little more because the pesto was a little dry. shopping list
- 1/2 cup ricotta cheese shopping list
- 1/2 cup pitted and chopped kalamata olives shopping list
- 12 oz linguine shopping list
- chopped pancetta (as much as you think) shopping list
- fresh ground pepper shopping list
How to make it
- pesto:
- put the almonds and garlic in blender- blend until finely chopped
- add parsley, basil, salt, parmesan. blend again.
- open the top of the blender and while blending add the olive oil. blend until it looks like a paste.
- put in the microwave for 20-30 seconds and stir when done.
- cook the pasta until al dente
- fry the chopped pancetta in a separate pan.
- add the ricotta, pancetta and olives. stir
- stir in the pesto sauce.
- add a little olive oil if it needs it.
- eat!
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