Pasta with Garlic-Almond Sauce, Mint, Basil, and Peas

Pasta and Pizza | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta with Garlic-Almond Sauce, Mint, Basil, and Peas

Ingredients

Green Tagliatelle Pasta - 15.9 oz
Ground Almonds - ¾ g
Garlic - 3 cloves
Olive Oil - 2 tablespoons
Butter - 3 tablespoons
Frozen green bean pods - 8.8 oz
Grated Pecorino Pepato Cheese - 2.1 oz
Meyer Lemon Juice - 1 tablespoon
Fresh basil leaves - 1.8 oz
Mint Leaves - 0.7 oz
Chopped almonds - 1.4 oz

Step by Step guide

Step 1

Chop and blend the peeled almonds and crushed garlic in a blender. Add ¾ cup of water and ¼ teaspoon of salt and blend until smooth.

Step 2

In a large pot, bring water to a boil, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta (rigatoni, shells, or any other short tubular pasta). Cook for 2 minutes less than the package instructions. Drain the cooked pasta in a colander. Reserve 3 cups of the pasta cooking water.

Step 3

Meanwhile, in a heavy skillet over medium heat, melt 1 tablespoon of oil. Once the foam subsides, pour in the almond puree and cook, stirring occasionally, until thickened (about 3 minutes).

Step 4

Add 2 ½ cups of the reserved pasta water, ¼ teaspoon of salt, and ½ teaspoon of black pepper to the puree, and cook for 3–4 minutes, stirring occasionally, until thickened.

Step 5

Add the remaining butter to the puree. Wait for it to melt, then add the pasta along with the frozen green peas. Cook for 2–3 minutes until the sauce thickens again.

Step 6

Add the parmesan, lemon juice, and mix well to coat all the pasta with the sauce.

Step 7

Remove the skillet from heat. Toss in the chopped basil and mint leaves. Season with salt and pepper to taste and serve immediately, garnished with the remaining herbs. Serve grated parmesan on the side.