We use pesto to flavor everything from pizzas to brushcetta to soups. But more often than not we serve it the authentic way — tossed with pasta. Usually we make traditional Genoese pesto which combines fresh basil with pine nuts, garlic, Parmesan and extra virgin olive oil. But we also like to mix things up occasionally and use different herbs or nuts such as in our Parsley and pumpkin seed pesto or Sun-dried tomato and walnut pesto.
The pesto in this pasta dish is very similar to traditional pesto but instead of pine nuts we use toasted almonds, which add their own unique flavor and creamy texture. We find this pesto sauce tastes particularly good with broccoli, green peas and zucchini. And to make things extra easy, the vegetables are cooked in the same pot with the pasta!
Here’s the recipe.