Almond Pesto Pasta

I got this recipe from a bag of Lucky nuts. Spaghetti or fettuccine pasta is best. Reserved pasta water can be substituted for cream if prefered.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 500  g pasta
• 1⁄2 cup  light cream
•  finely shredded parmesan cheese

• Almond Pea Pesto Ingredients

• 1  cup  frozen peas
• 1  cup  lucky  blanched almond
• 2  large garlic cloves, chopped
• 4  tablespoons olive oil
• 1  cup  firmly packed mint or 1  cup basil leaves
• 1  teaspoon rock salt
•  fresh ground pepper

Directions

1. Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
2. Pour boiling water over peas to thaw and drain, place thawed peas with almonds and garlic in food processor and blend coarsely. Scrape down bowl sides, add oil, herbs and salt & blend gain to a medium thick paste. Season well with pepper.
3. Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
4. Serve with topped with parmesan cheese.