Pasta with garlic-almond sauce, mint, basil and peas
6 servings
20 minutes
This pasta with garlic-almond sauce, mint, basil, and peas is an exquisite dish that combines classic Italian traditions with unexpected notes of freshness. Almonds give the sauce a velvety texture and a hint of nutty sweetness, while garlic adds spiciness. Fresh mint and basil leaves refresh the dish, highlighting the depth of flavor. Rigatoni pasta holds the sauce beautifully, creating a harmonious blend of each ingredient. The tender green peas add a sweet touch and pleasant contrast. This dish is perfect for a summer dinner, creating an atmosphere of lightness and sophistication. It is best served with grated Parmesan cheese that enriches the flavor with its rich saltiness. This pasta is a true celebration of flavors where each ingredient plays its part in creating a layered gastronomic symphony.
1
Chop and blend peeled almonds and crushed garlic in a blender. Add 3/4 cup of water and 1/4 teaspoon of salt and make a smooth puree.
- Ground almonds: 1 g
- Garlic: 3 cloves
2
In a large pot, bring water to a boil, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta (rigatoni, shells, or any other short tubular pasta). Cook for 2 minutes less than the package instructions. Drain the cooked pasta in a colander. Reserve 3 cups of the water used for cooking the pasta.
- Rigatoni: 450 g
3
Meanwhile, melt 1 tablespoon of oil in a heavy skillet over medium heat. When the foam disappears, pour in the almond puree and cook, stirring occasionally, until thickened (3 minutes).
- Butter: 3 tablespoons
- Ground almonds: 1 g
4
Add 2 1/2 cups of pasta water, 1/4 teaspoon of salt, and 1/2 teaspoon of black pepper to the puree, and cook for 3-4 minutes, stirring occasionally, until thickened.
- Roasted almonds: 40 g
- Grated Parmesan cheese: 60 g
- Lemon juice: 1 tablespoon
5
Add the remaining butter to the puree. Wait for it to melt, then add the pasta and frozen green peas to the pan. Cook for 2-3 minutes until the sauce thickens again.
- Butter: 3 tablespoons
- Frozen green peas: 250 g
6
Add parmesan, lemon juice to the pasta and mix thoroughly so that all the noodles are coated with the sauce.
- Grated Parmesan cheese: 60 g
- Lemon juice: 1 tablespoon
7
Remove the pan from the heat. Add chopped basil and mint leaves to the pasta. Season with salt and pepper to taste and serve immediately, garnished with remaining herbs. Serve grated Parmesan separately.
- Basil leaves: 50 g
- Mint leaves: 20 g
- Grated Parmesan cheese: 60 g
