Pasta In Almond Garlic Sauce Food

PASTA IN ALMOND GARLIC SAUCE

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. 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.

PENNE IN ALMOND SAUCE

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 WITH ROASTED BROCCOLI AND ALMOND-TOMATO SAUCE

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl.
• Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
• Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce.

PASTA IN ALMOND GARLIC SAUCE

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.

PASTA WITH CILANTRO-ALMOND PESTO

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely. Coarsely chop 1/3 cup; reserve.
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
• Meanwhile, drop garlic in feed tube of a running food processor. Add 2/3 cup almonds; process until coarsely chopped. Add cilantro and oil; process to a paste. Season with salt and pepper.
• Add pesto to drained pasta along with 1/4 cup pasta water to loosen pesto slightly. Toss to combine, creating a silky sauce. Serve with carrots, feta, reserved almonds, and cilantro sprigs.

COURGETTE, BASIL & ALMOND PASTA

Steps:

• Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more.
• Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the Parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra Parmesan on the side.

POTATO-GARLIC SAUCE WITH ALMONDS

Steps:

• Preheat the oven to 400 degrees. Place a large sheet of aluminum foil on the counter. Put the garlic cloves on the foil and drizzle with 2 teaspoons of oil. Toss to coat. Wrap the foil around the garlic and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, squeeze out the garlic into a small bowl and set aside.
• Place the potatoes in a medium-size pot and just cover with cold, salted water. Bring to a boil over high heat, then lower and simmer until very tender, about 17 minutes.
• Drain the potatoes, transfer to a large bowl and set aside to cool.
• Mash together the potatoes, garlic and almonds with a fork. Beat in the vinegar, parsley and the remaining 3/4cup oil until well mixed. Season with salt and pepper. Spread on bread or serve as a complement to roasted meats or fried fish.

PULLED PORK PASTA WITH ALMOND CREAM SAUCE

Steps:

• Combine marinade ingredients, toss pork with marinade, cover and chill in fridge at least 30 minutes or up to overnight.
• Put pork and marinade in an oven-proof large dutch oven or heavy pot over medium-high heat; sear pork on all sides until browned, seasoning with salt and pepper as you brown. Before garlic burns on, deglaze with wine, scraping pan with wooden spoon to dislodge brown bits.
• Continue cooking about 3 minutes until wine is mostly evaporated, then add carrot through fennel seeds.
• Pour in cold water to cover by 1 inch, cover and braise in 325F oven until pork is fork tender (1-1/2 to 2 hours).
• Meanwhile, make almond cream sauce: in a saucepan simmer almonds in cream over medium heat 30 minutes, stirring often, to infuse cream with almond flavor. Strain out almonds and discard. Continue simmering cream about 30 minutes until reduced and thick enough to coat the back of a spoon. Season with salt and pepper and keep hot.
• When pork is done, pour 1 cup of braising liquid into a small saucepan and simmer over medium heat until reduced by half (meanwhile keep meat in the rest of the braising fluid to keep moist).
• When meat is cool enough to handle, shred pork and keep warm covered in the (unreduced) jus.
• Meanwhile, cook pasta in boiling salted water 8-10 minutes until al dente.
• Drain pasta and toss it with 1/2 cup of almond cream sauce to coat; divide among 4 plates.
• Drain pork and top each plate of pasta with 1/4 of the pork, a drizzle of the reduced juice, 1/4 of the remaining almond cream sauce and parsley to garnish.

THREE-CHEESE PASTA GRATIN WITH ALMOND CRUST

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add flour; stir 3 minutes. Whisk in hot milk. Bring to simmer, stirring. Cover partially; simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Remove from heat. Add cheddar and Jack cheese, 1 1/3 cups Parmesan cheese and hot pepper sauce. Whisk until sauce is smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Whisk over medium heat to rewarm before using.)
• Preheat oven to 400°F. Generously butter bottom and sides of 13x9x2-inch baking dish. Blend 1/3 cup Parmesan, almonds and breadcrumbs in processor until nuts are coarsely ground. Add 1/2 cup almond mixture to prepared dish. Tilt dish to coat bottom and sides. Return any loose almond mixture to processor. Cook pasta in large pot of boiling salted water until tender. Drain well. Return pasta to pot. Add sauce; stir to coat. Transfer to prepared dish. Sprinkle remaining almond mixture over.
• Bake until almond mixture is golden and crunchy and sauce bubbles, about 30 minutes. Cool on rack 5 minutes.