Pasta in Almond Garlic Sauce
Submitted by happyzhangbo
Pasta in almond garlic sauce blends blanched almonds, raw garlic, and parmigiano-reggiano into a silky, dairy-light coat for cavatappi. Fresh basil, mint, and a squeeze of lemon keep it bright.
YIELD
8 servingsPREP
12 minCOOK
7 minREADY
20 minPasta in almond garlic sauce is what happens when Italian pantry staples outsmart a jar of alfredo. Blanched almonds go into a blender with raw garlic and cold water until the mix turns into a pale, pourable cream. That purée hits a pan with olive oil and butter, thickens for a few minutes, then thins out again with starchy pasta water into a sauce that clings to every ridge of cavatappi.
The trick is the reserved cooking water. It carries enough starch to bind the almond cream and the parmigiano into a glossy coat without any heavy cream. Frozen peas finish cooking right in the sauce, and a fistful of torn basil plus mint at the end cuts the richness so the dish tastes garden-fresh instead of heavy.
Chef Tips
- Blanch your own almonds by dropping raw ones in boiling water for 60 seconds, then pinching off the skins. Skins left on turn the sauce gritty and gray.
- Reserve more pasta water than you think. The sauce tightens fast as the cheese melts in, and a splash of hot starchy water loosens it back to silky.
- Add the parmigiano off heat or on very low. Boiling cheese clumps into stringy knots instead of melting smooth.
- Toast the chopped almond topping in a dry pan until fragrant for real crunch and a deeper nutty edge.
Variations
- Swap peas for blanched asparagus tips or baby spinach wilted in at the end.
- Use pecorino romano instead of parmigiano for a sharper, saltier finish.
- Stir in a pinch of chili flakes with the butter for a quiet background heat.
Ingredients
Directions
Purée blanched almonds and garlic with water and ¼ 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.
Add 2½ cups reserved cooking water, ¼ teaspoon salt, and ½ 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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