These Linguini with Almond and Lemon Pesto are a first course fresh and easy to make, but very elegant. At the first bite, I was very satisfied, and everyone who tasted it was impressed… I guess this will be my new summer hit 😉 I still have a couple of special and elegant first courses to post: I tasted them in great restaurant and tried to make tham at home. If you love this kind of things, you’ll love them!
Day at home for us… I leave you to the recipe and wish you a nice Sunday. Kisses to my readers!
Ingredients for 4 servings:
320 g of pasta
100 g of almonds
generic Retin-A 1 zest of lemon
50 g of parmesan
purchase Lamisil 50 g of evo oil
order Colchicine 2 cloves of garlic
1 ladle of cooking water
4 Norway lobsters
Preparation Time: 15 min
Cooking Time: 15 min
Total Time: 30 min
Clean lobsters, and pan-fry for 1 minute with 1 clove of garlic and some oil. Also put claws in the pan.
Put heads int a large pot with hot-boiling salted water, and cook pasta inside it.
Make almond and lemon pesto sauce: put in a mixer almond, salt, parmesan, remaining garlic and lemon zest.
Add oil and a ladle of cooking water, and blend it together.
Discard garlic and claws form the pan, and add the sauce inside the pan.
Add some more cooking water, and stir to thin the sauce.
Drain pasta still a bit firm, add it into the pan and cook on a high heat for a couple of minutes.
Serve with some additional lemon zest.
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