cup mint leaf, divided (torn if large, optional but nice)
cup chopped roasted almonds (2 ounces)
Serving Size: 1 (209) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 243 g41 %
Total Fat 27 g41 %
Saturated Fat 6.7 g33 %
Cholesterol 20.1 mg
Sodium 175.1 mg
Dietary Fiber 7.5 g29 %
Sugars 5.8 g23 %
Protein 20.8 g
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.