Smoked Almond Pesto and Jamon Penne

Posted on


Why hello, do take a seat. Stay a while, enjoy yourself.

I’d like to take the time to enjoy things more, I find that we all tend to rush and run about way too much. I’ll admit, there is always a huge amount of things to get done and so little time, so why not take the time on things you enjoy to really make it worth it?

Like spending time with the family or even catching up on your favourite TV show, whatever makes you happy you should try to do more of it. Quick and easy dinners make spending time on more important things easier, and I have quite a lovely one for you here!

The amount of time this dish takes to whip up is as long as the pasta takes to cook. The penne I had took 11-15mins.

The key here is fresh quality ingredients. Beautiful delicate 12 month cured Jamon Serrano from Spain is a perfect fit for this as the flavour explodes when cooked quickly with the vegetables and coated in the gorgeous easy pesto.



Pasta dishes like these are my favourite. On nights that I don’t feel like cooking (yes it happens!) I simply look in the fridge, pick a bunch of vegetables and a meat of sorts if I have one on hand and get creative with a pasta and simple sauce.

Vegetables, pasta, sauce – easy basic combination adaptable any night of the week! This however was a winning combination that I couldn’t wait to share with all you lovely readers!


Smoked Almond Pesto and Jamon Penne

Feeds 2 generously

 For the Pesto:

1 cup of roughly chopped spinach (baby or english)

1/2 cup roughly chopped fresh basil leaves

1/3 cup grated pecorino (if you have parmesan on hand use that)

1/3 cup smoked almonds (definitely the smoked almonds and not plain, the smoked flavour gives so much to this recipe)

2 tbsps extra virgin olive oil

Small squeeze of lemon juice and a pinch of Murray River Pink Salt and black pepper.


The rest:

2 garlic cloves

1 tsp extra virgin olive oil

100g 12 month cured Jamon Serrano

1/2 medium red onion

40g snow peas

1/2 medium red capsicum

Grated percoino for finishing


Put a saucepan of water on to boil as per instructions on your pasta packet. I use about 1/2 cup pasta per person for this dish.

Don’t forget to set your timer!

Put aaaalllllll the pesto ingredients in your food processor and blitz until the mixture comes together in a paste consistency. Put aside.


Finely chop the garlic cloves and slice the red onion. Place in a large fry pan with the oil on medium heat.

While the garlic and onion are frying away, getting a bit of colour, slice the capsicum and snow peas. Add these to the pan.


Pull apart the Jamon Serrano roughly in strips and add to the pan as well. Turn heat down to low.

Beep beep! Beep beep! You’re pasta timer should go off around now. With a slotted spoon transfer the cooked pasta to the fry pan and mix it all up.


Now add your pesto to the fry pan, stir well so everything is well coated in the sauce. Turn your pan off.

Serve with a nice grating of pecorino over the top – enjoy with a nice glass of wine and great company!


Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Google Plus
  • Add to favorites
  • Delicious
  • Email
  • RSS

8 thoughts on “Smoked Almond Pesto and Jamon Penne

    • I bought them from Country Growers. Any good store like that should carry them. More of a fresh grocer type of product then you’re supermarket product :) I’d definitely recommend giving them a try. I love to snack on them as well!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>