Ingredients
- 3/4 cup whole blanched almonds (4 oz)
- 3 garlic cloves, smashed
- 3/4 cup water
- 1 lb cavatappi or other small tubular pasta
- 2 tablespoons extra-virigin olive oil
- 3 tablespoons unsalted butter, divided
- 1 (10-oz) package frozen peas
- 1/2 cup grated Parmigiano-Reggiano plus additional for serving
- 1 tablespoon fresh lemon juice
- 1/2 cup basil leaves (torn if large), divided
- 1/3 cup mint leaves (torn if large), divided
- 1/3 cup chopped roasted almonds (2 oz)
Description
Light Yet Satisfying, This Pasta Is Finished In A Fast Garlicky Almond Sauce, Studded With Peas, And Topped With Chopped Roasted Almonds.
Gourmet Magazine
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