Pasta In Almond Garlic Sauce Recipes

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PENNE IN ALMOND SAUCE



Penne in Almond Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound penne pasta
2 cups (9 ounces) blanched, slivered almonds
2 1/2 cups low-sodium chicken stock
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
1 cup frozen petite peas
3/4 cup heavy cream
1 large lemon, zested
Kosher salt and freshly ground black pepper
2 cups grated Parmesan
1/2 cup chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste
  • Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.

PASTA IN ALMOND GARLIC SAUCE



Pasta in Almond Garlic Sauce image

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.

Provided by Annacia

Categories     Nuts

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup whole blanched almond (4 ounces)
3 garlic cloves, smashed
3/4 cup water
1 lb cavatappi pasta or 1 lb other small tubular pasta
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, divided
1 (10 ounce) package frozen peas
1/2 cup grated parmigiano-reggiano cheese (plus additional for serving})
1 tablespoon fresh lemon juice
1/2 cup basil leaves, divided (torn if large)
1/3 cup mint leaf, divided (torn if large, optional but nice)
1/3 cup chopped roasted almonds (2 ounces)

Steps:

  • 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.

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