Aglio e Olio with Toasted Almonds
Aglio e Olio with Toasted Almonds

Ingredients

Method

  • 55g blacked almonds, toasted
  • Olive oil
  • 1 clove of garlic, crushed
  • 2 handfuls of fresh basil
  • 1 handful of fresh parsley
  • Salt and pepper
  • 150g egg pasta, cooked to pack instructions
  • Place the almonds, basil, garlic, and parsley into a food processor and blend to a smooth paste, loosening with olive oil if necessary. Season very liberally with salt and pepper, and then stir into cooked pasta. Perfection!
10 mins
1 serving
This recipe pairs perfectly with the Corofin 'Meltwater' Chardonnay 2019 from Marlborough, New Zealand.

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