Pasta With Spicy Almond or Hazelnut Pesto

Ingredients

• 3/4 lb fettuccine
• 3/4 cup extra-virgin olive oil
• 1/4 cup sage leaf
• 1 large garlic clove, mashed to a paste
• 1/4 cup almond butter
• 1 scallion, minced
• 1/2 teaspoon finely grated lemon zest
• crushed red pepper flakes (large pinch)
• 1/2 cup freshly grated parmesan cheese
• salt & freshly ground black pepper

Directions

1. 1

   In a pot of salted boiling water, cook the pasta until al dente; drain, reserving 3/4 cup of the cooking water.

2. 2

   Meanwhile, in a small skillet, heat 1/2 cup of the olive oil until shimmering.

3. 3

   Fry the sage leaves over moderate heat, turning occasionally, until crisp.

4. 4

   Drain the sage on paper towels, then chop half of the leaves.

5. 5

   Combine the chopped sage, garlic, almond butter, remaining 1/4 cup of oil, scallion, zest, red pepper and all but 2 tablespoons of the cheese.

6. 6

   Toss the pasta with the pesto; add the pasta water as necessary to make a creamy sauce.

7. 7

   Season with salt and pepper.

8. 8

   Top with the remaining cheese and whole sage leaves and serve.