A quick and easy vegan pasta dish that is bursting with fresh summer flavors. The pesto is made with smoked almonds instead of pine nuts, giving it a deep and smoky taste that complements the peppery arugula and sweet basil. The lemon juice adds a bright touch and the heirloom tomatoes add a juicy burst of color. You can make this dish in 30 minutes or less, and enjoy the leftovers for lunch the next day.
Bucatini is a thick and hollow pasta that holds the pesto well, but you can use any pasta you like. You can also add some grated romano cheese if you are not vegan, or some smoked cheese for extra flavor (see notes). The smoked almonds are usually sold in cans and are salted, so adjust the salt in the pesto accordingly.
Ingredients
- 16 ounces (450 g) bucatini pasta (or use linguini, spaghetti, etc)
- 1/2 cup (70 g) smoked almonds (they usually come in a can)
- 4 cloves garlic
- 2 cups (50 g) basil leaves, packed
- 2 cups (40 g) arugula, packed
- 1 cup (240 ml) olive oil
- 1 teaspoon salt (see notes)
- 1/2 teaspoon fresh cracked pepper
- 1 tablespoon plus 1 teaspoon lemon juice
Garnish with:
- mini heirloom tomatoes (sliced in half)
- grated romano cheese (optional)
- lemon zest
Instructions
- Cook pasta according to the package directions. Drain and return to the pot.
- Make the pesto. In a food processor, pulse the garlic and almonds until coarsely chopped. Add the basil, arugula, oil, lemon, salt, and pepper. Process until well combined, but still slightly chunky.
- Toss the pasta with the pesto, adding some pasta water if needed to thin it out.
- Serve topped with heirloom tomatoes, cheese (if using), and lemon zest.
