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.
Recipe information
Total Time
20 min
Yield
Makes 6 (main course) or 8 (side dish) servings
Ingredients
Preparation
Step 1
Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
Step 2
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.
Step 3
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.
