Almond, Garlic and Sweet Pea Pasta

By RossanaV

Ingredients

• 2 (2.25-oz) packages sliced almonds
• 2 cloves garlic
• 1/2 teaspoon salt, divided
• 16 oz package rigatoni pasta
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 1/4 teaspoon seasoned pepper
• 16 oz bag frozen sweet peas, thawed
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh mint

Preparation

Step 1

2 tablespoons olive oil

Process almonds, ¾ cup water, garlic and ¼

teaspoon salt in a blender or food processor

until smooth. Cook pasta according to package

directions; drain, reserving 3 cups pasta water.

Meanwhile, heat olive oil and 1 tablespoon

butter in a large nonstick skillet over medium

heat, stirring until blended and bubbly. Whisk in

pureed almond paste, and cook 3 minutes or

until slightly thickened, whisking occasionally.

Whisk is reserved pasta water, pepper and

remaining salt; simmer 5 minutes or until

thickened. Whisk in remaining 2 tablespoons

butter. Add cooked pasta and peas, and cook 3

minutes. Stir in cheese and lemon juice.

Remove from heat; stir in basil and mint, and

serve immediately.