Serves6 (main course) or 8 (side dish)
- Active time:20 min
- Start to finish:20 min
April 2009
You’ll be shocked 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. View more of our favorite recipes from this issue.
-
3/4
cup
whole blanched almonds (4 oz)
-
3
garlic cloves, smashed
-
3/4
cup
water
-
1
lb
cavatappi or other small tubular pasta
-
2
tablespoons
extra-virigin olive oil
-
3
tablespoons
unsalted butter, divided
-
1
(10-oz) package frozen peas
-
1/2
cup
grated Parmigiano-Reggiano plus additional for serving
-
1
tablespoon
fresh 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 (2 oz)
-
Purée blanched almonds and garlic with water and 1/4 tsp salt in a blender until smooth.
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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.
-
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.
