- 1 (16 ounce) package linguine pasta
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups Original Unsweetened Almond Breeze Almondmilk
- 1/2 lemon, juiced
- 1 tablespoon nutritional yeast (optional)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Chopped fresh basil, for serving
- Kale Almond Pesto:
- 1 small bunch kale, stems removed, roughly chopped
- 1/2 cup fresh basil
- 1/2 cup olive oil
- 1/2 cup roasted salted almonds
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside.
- In a saucepan over medium-low heat, saute shallots and garlic in olive oil until softened and fragrant, about 3 to 4 minutes. Season with a hefty pinch of salt and pepper. Add flour, coating shallot and garlic to start a roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and bring mixture to a simmer. Let cook for an additional 5 to 8 minutes, or until thickened. Add lemon juice and nutritional yeast, and season with salt and pepper, to taste.
- Transfer to a blender and puree until smooth. Blending will help the sauce thicken.
- While sauce is cooking, pulse pesto ingredients in a blender or food processor, scraping down the sides with a rubber spatula, until mixture is smooth. Season to taste, and set aside.
- To finish, combine sauce, 1/2 cup of the kale almond pesto and pasta, and stir until well mixed. Serve on plates or in deep bowls, and garnish with extra Parmesan cheese and basil.