I went for a run today in the brisk five degree weather we've been having and, I must say, it was most enjoyable. So, in the spirit of all that is wholesome and good for our health I decided to treat myself to an extravagant (vegetarian) pasta dinner tonight. Inspired by a short article I read today about the benefits of eating low-cholesterol, I came up with this salsa for my pasta. It is packed full cholesterol-reducing goodness, like olive oil, almonds and garlic. Having blanched the almonds myself, I feel extra-virtuous! Herewith, my recipe:
1 cup blanched almonds
2 cloves garlic (finely grated)
10 -15 Mint leaves
2 heaped teaspoonfuls of prepared Basil pesto
Grated zest of 1 whole lemon
Some hot water
Salt
Place blanched almonds, grated garlic, mint leaves, pesto and lemon zest into the bowl of your food processor. Start whizzing it and keep adding small amounts of hot water to arrive at a creamy consistency (similar to Greek yogurt). Add a 1/4 teaspoon of salt and whizz again. Check the seasoning, add 1/4 teaspoon more salt, if necessary, and whizz again. Mix this through your hot pasta and serve. You can also sprinkle grated Pecorino or Parmesan cheese over the top for even more extravagance!
1 cup blanched almonds
2 cloves garlic (finely grated)
10 -15 Mint leaves
2 heaped teaspoonfuls of prepared Basil pesto
Grated zest of 1 whole lemon
Some hot water
Salt
Place blanched almonds, grated garlic, mint leaves, pesto and lemon zest into the bowl of your food processor. Start whizzing it and keep adding small amounts of hot water to arrive at a creamy consistency (similar to Greek yogurt). Add a 1/4 teaspoon of salt and whizz again. Check the seasoning, add 1/4 teaspoon more salt, if necessary, and whizz again. Mix this through your hot pasta and serve. You can also sprinkle grated Pecorino or Parmesan cheese over the top for even more extravagance!
