Creamy Pesto Pasta with Almond Breeze Recipe

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.