You'll be surprised at how light yet satisfying this pasta is, It's finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds. 20 mins from start to finish.
Provided by Annacia
Categories Nuts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
- Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
- Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides.
- Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes then add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes.
- Whisk in remaining 2 tablespoons butter until melted.
- Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well.
- Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.
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