50g blanched almonds
2 garlic cloves
½ cup sun-dried tomatoes in olive oil
1 handful basil leaves
2 tbsp tomato paste
60ml extra-virgin olive oil
Freshly ground black pepper
200g dried linguine
Fresh parsley- roughly chopped
Toast the blanched almonds in a skillet over low heat until they start to turn golden.
Combine the almonds, garlic cloves, drained sun-dried tomatoes, blanched almonds, basil, tomato paste, olive oil and black pepper to a food processor. Blitz until combined and smooth.
Bring a large pot of salted water to boil, and cook the pasta until al dente. Drain the pasta, reserving a cup of the pasta cooking water. Add the pesto to the pasta, as well as a tablespoon of the pasta water, stir until the sauce clings to the pasta. Add more pasta water to loosen the sauce if it is too thick. Taste, and season with salt to your liking.
In a separate pan, heat a small amount of oil on medium-high heat. Add MEET Plant Based Italian Meetballs, and pan-fry for 3-5 minutes or until lightly golden. Add these to the pasta, and gently combine.
Transfer the pasta onto serving plates, and scatter over with the chopped parsley. Serve warm.