You can’t have enough pasta recipes on hand. This is a delicious variation that gets its protein from nuts, and a surprisingly fresh flavor with the addition of mint and basil.
- 3/4 cups while blanched almonds
- 3 garlic cloves, smashed
- 3/4 cup water
- 1 lb small, tubular pasta, such as cavatappi
- 2 Tbsp extra-virgin olive oil
- 3 Tbsp unsalted butter
- 1, 10-ounce package frozen peas
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
- 1 Tbsp fresh lemon juice
- 1/2 cup basil leaves, torn
- 1/3 cup mint leaves, torn
- 1/3 cup chopped roasted almonds
Puree blanched almonds and garlic with water and 1/4 tsp salt in a blender until smooth.
Cook pasta until almost al dente. Reserve 3 cups of pasta-cooking water, and drain pasta.
Meanwhile, heat oil and 1 Tbsp butter in a 12-inch skillet over medium heat until foam subsides. Add almond puree 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, 3-4 minutes.
Whisk in remaining 2 Tbsp butter until melted. Add pasta and peas and cook stirring occasionally, until pasta is al dente, 2-3 minutes. (The sauce will be thin).
Add cheese and lemon juice and stir until combined. Remove from heat and stir in half of basil and mint, and salt and pepper to taste.
Serve topped with chopped almonds, remaining herbs, and additional cheese.
