Vegan almond and spinach pesto pasta
Add the Roasted with Sea Salt Almonds to a food processor along with the spinach, basil, garlic and extra virgin olive oil. Blitz altogether until you have a coarse pesto. Set to one side.
Meanwhile cook your chosen pasta according to portion size and packet instructions. When the pasta is cooked, before draining retain 3 ladles of the pasta water then drain.
Return the pasta to the pan, spoon in the pesto, a ladle of the pasta water and stir through the pasta. Add the chopped cherry tomatoes and stir together.
Serve hot, sprinkled with sliced Roasted with Sea Salt Almonds.
Note: If there is leftover pesto, store in a jar in the fridge for up to 1 week.
Courtesy of Clean Supper Club.