Basil and almond pesto pasta

I'll be the first to admit that this dish isn't a looker. Blame the still dark nights and the fact this meal had to be on the table straight away! We have pasta at least once a week in various forms and sauces so finding a different taste is always important so meals don't get boring. Since basil is my favourite herb I couldn't resist a pot of it when I saw one reduced. To use it I decided to make some pesto but I didn't check on the other ingredients needed. When cooking time came I found I had no Italian hard cheese and the only form of nuts in the cupboard were some flaked almonds. Undeterred I ploughed on and made up this pesto in just the right amount of time that the pasta takes to cook. Since this has no cheese in it and if you use egg-free pasta this dish is vegan and dairy-free.

Click here for a printable recipe.

Serves 4

Equipment: Large saucepan, frying pan, hand blender, small bowl

Ingredients

10½ (300g) Dried pasta

1 Head of a basil plant

1oz (28g) Flaked almonds

1 Clove garlic, crushed

2 tsp (10ml) Olive oil (I used extra virgin)

Method

1. Start to cook the pasta in the saucepan as per the packet instructions.

2. Dry fry the almonds in the frying pan until they are lightly toasted.

3.Remove the almonds from the frying pan and put them into a bowl with the other ingredients.

4.Whizz together with the hand blender until it is all mixed together.

5. Once the pasta is cooked, drain and then stir through the pesto.

Linking with Pasta Please! with Jacqueline at Tinned Tomatoes and guest host Laura at Knead Whine plus also Credit Crunch Munch with Camilla at Fab Food 4 All, Helen at Fuss Free Flavours and this month's guest host Elizabeth's Kitchen Diary.