Pasta with Lemon-Almond Pesto and Basil Breadcrumbs

Name: Pasta with Lemon-Almond Pesto and Basil Breadcrumbs
Yield: Serves 2-3 servings
Ingredients: For the lemon pesto:; Zest of 1 organic lemon; 1/2 cup grated plant-based cheese (about 50 grams); 1/3 cup blanched almonds (about 50 grams); as needed Extra-virgin olive oil,; Salt, to taste; as needed Water,; For the basil breadcrumbs:; 3/4 cup breadcrumbs (about 80 grams); 20 fresh basil leaves; Pinch salt; Other:; Pasta of your choice (short or long); Fresh squash blossoms (optional)

Francesca Giaccio @francygiaccio

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Ingredients

Serves 2-3 servings

For the lemon pesto:
Zest of 1 organic lemon
1/2 cupgrated plant-based cheese (about 50 grams)
1/3 cupblanched almonds (about 50 grams)
as neededExtra-virgin olive oil,
Salt, to taste
as neededWater,
For the basil breadcrumbs:
3/4 cupbreadcrumbs (about 80 grams)
20fresh basil leaves
Pinchsalt
Other:
Pasta of your choice (short or long)
Fresh squash blossoms (optional)
Source: joysonfire (reels)
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Steps

1

For the basil breadcrumbs: Blend the breadcrumbs with the basil leaves and a pinch of salt. Set aside.
2

For the lemon pesto: In a blender, combine the lemon zest, almonds, plant-based cheese, a pinch of salt, olive oil, and a little water. Blend until smooth and creamy. Taste and adjust salt if needed.
3

Cook the pasta in salted water. Reserve about 1/2 cup (one ladle) of the cooking water and drain the pasta while still al dente.
4

Toss the pasta with the lemon pesto, adding some reserved cooking water to create a creamy sauce that coats the pasta.
5

Serve the pasta, sprinkle with the basil breadcrumbs, and garnish with squash blossoms if you have them.