4 Serves
35 Mins
Bring a large pot of water to a boil and add a generous pinch of salt.
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ItalianVitamin K
362 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
572 µg / 400 µgCalcium
735 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
550 mg / 420 mgPhosphorus
523 mg / 1,250 mgPotassium
2425 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
While the water heats, combine fresh tomatoes, garlic cloves, basil, and almonds in a food processor, pulsing until a coarse, rustic pesto consistency is achieved.
Add the pasta to the boiling water and cook until al dente, then drain, reserving a small amount of pasta water.
Toss the cooked pasta with the tomato-almond pesto, adding a splash of reserved pasta water and olive oil to emulsify, then finish with grated Parmesan cheese and black pepper.
36
g145
g37
g
Italian
Italian