Pasta in Almond Garlic Sauce

Name: Pasta in Almond Garlic Sauce
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 177.44 ml whole blanched almond (4 ounces); 3 garlic cloves, smashed; 177.44 ml water; 453.59 g cavatappi pasta or 453.59 g other small tubular pasta; 29.58 ml extra-virgin olive oil; 44.37 ml unsalted butter, divided; 283.49 g package frozen peas; 118.29 ml grated parmigiano-reggiano cheese (plus additional for serving}); 14.79 ml fresh lemon juice; 118.29 ml basil leaves, divided (torn if large); 78.78 ml mint leaf, divided (torn if large, optional but nice); 78.78 ml chopped roasted almonds (2 ounces)

Submitted by Annacia

"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."

Download

Ready In:: 20mins
Ingredients:: 12
Serves:: 6

ingredients

177.44 ml whole blanched almond (4 ounces)
3 garlic cloves, smashed
177.44 ml water
453.59 g cavatappi pasta or 453.59 g other small tubular pasta
29.58 ml extra-virgin olive oil
44.37 ml unsalted butter, divided
283.49 g package frozen peas
118.29 ml grated parmigiano-reggiano cheese (plus additional for serving})
14.79 ml fresh lemon juice
118.29 ml basil leaves, divided (torn if large)
78.78 ml mint leaf, divided (torn if large, optional but nice)
78.78 ml chopped roasted almonds (2 ounces)

directions

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.