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Pesto Vinaigrette Pasta
Ali Rosen's Pesto Vinaigrette Pasta
Tyler Essary / TODAY
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Rating:
3.4 (30 rated)
Cook time:
Prep time:
Servings:
4

Pesto is a pretty common sauce, but this version will knock your socks off! Nutty almonds, bright lemon and zesty mustard give this simple sauce serious depth of flavor and palate-pleasing texture.

Swap option: You can swap out the almonds for walnuts. Or, omit the nuts entirely to make it nut-allergy friendly.

Ingredients

    • 1 cup basil
    • 1 lemon, juiced
    • 3 cloves garlic
    • 1/2 cup extra virgin olive oil
    • 2 teaspoons Dijon mustard
    • 1/4 cup freshly grated Parmesan cheese
    • 1/4 cup almonds
    • Salt and freshly ground black pepper, to taste
    • 1 pound rigatoni or another short pasta

Preparation

1. Put the basil, lemon juice, garlic, oil, mustard, Parmesan, almonds, and salt and pepper to taste in a blender, and process until smooth.

2. Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions (about 8 to 10 minutes or until al dente).

3. Drain the pasta and toss with the sauce to coat evenly.

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Cook up Ali Rosen's two delicious (and easy!) pasta dishes

Play Video - 5:24