3 garlic cloves, smashed
3/4 cup water
1 lb cavatappi, or other small tubular pasta
2 Tbs extra virgin olive oil
3 Tbs unsalted butter, divided
1 10 oz pkg frozen peas
1/2 cup grated Parmigiano-Reggiano, plus additional for serving
1 Tbs 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
1) Purée blanched almonds and garlic with water and 1/4 tsp salt in a blender until smooth.
2) Cook cavatappi in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
3) Meanwhile, heat oil and 1 Tbsp 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. Add 2 1/2 cups reserved cooking water, 1/4 tsp salt, and 1/2 tsp pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 Tbsp 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.
Review: This was pretty good. There was no one prevalent flavor. Despite garlic being in the name, there wasn't a strong garlic taste. The mint seemed like an odd addition, but ended up blending nicely with the roasted almonds. Mmmm
3/4 cup water
1 lb cavatappi, or other small tubular pasta
2 Tbs extra virgin olive oil
3 Tbs unsalted butter, divided
1 10 oz pkg frozen peas
1/2 cup grated Parmigiano-Reggiano, plus additional for serving
1 Tbs 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
1) Purée blanched almonds and garlic with water and 1/4 tsp salt in a blender until smooth.
2) Cook cavatappi in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
3) Meanwhile, heat oil and 1 Tbsp 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. Add 2 1/2 cups reserved cooking water, 1/4 tsp salt, and 1/2 tsp pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 Tbsp 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.
Review: This was pretty good. There was no one prevalent flavor. Despite garlic being in the name, there wasn't a strong garlic taste. The mint seemed like an odd addition, but ended up blending nicely with the roasted almonds. Mmmm
No comments:
Post a Comment