GREEN TOMATOES WITH PASTA, MINT, AND TOASTED ALMONDS
Green-when-ripe tomatoes add freshness and acidity to this mix. The roughly cut flat pieces of egg pasta called maltagliati ("badly cut" in Italian) are often made from pasta scraps left over from cutting another shape. They"re available at many Italian markets and at eataly.com. Pappardelle, broken into pieces, is a fine substitution.
Provided by Martha Stewart
Time 30m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to a large, wide bowl and toss gently with 2 tablespoons oil. Let cool, tossing occasionally to prevent sticking, about 8 minutes.
- Meanwhile, stir together mint, parsley, shallot, anchovies, crushed almonds, and remaining 6 tablespoons oil until combined. Season with salt and pepper. Add sauce to bowl with pasta and toss to coat completely. Add tomatoes and gently toss to combine. Season with salt and pepper.
- Divide pasta and sauce among 4 plates or a platter. Sprinkle with remaining almonds and garnish with mint. Season with pepper and drizzle with oil.
GREEN BEANS WITH TOMATOES AND ALMONDS
Make and share this Green Beans With Tomatoes and Almonds recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan of boiling salted water, cook beans until bright green and tender crisp, about 2 minutes.
- Drain and toss with olive oil, tomatoes, pepper and salt.
- Transfer to platter and sprinkle with almonds.
Nutrition Facts : Calories 89.4, Fat 4.9, SaturatedFat 0.5, Sodium 73.2, Carbohydrate 10.3, Fiber 4.7, Sugar 2.7, Protein 3.6
MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)
Provided by sesimneal
Number Of Ingredients 10
Steps:
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper, and set aside. In a sauté pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.
GREEN BEANS WITH TOASTED ALMONDS
Don't miss out on this classic side that's as good for your heart health as it tastes.
Provided by Allrecipes Member
Time 19m
Yield 5
Number Of Ingredients 6
Steps:
- In a saucepan of boiling water, cook the beans for 6 to 7 minutes or until tender-crisp; drain.
- Meanwhile in a large non-stick skillet, sauté the Becel® Buttery Taste margarine and garlic over medium heat for 2 to 3 minutes or until fragrant.
- Toss in the green beans and season with salt and pepper. Heat through, then stir in the lemon juice.
- Serve immediately topped with almonds.
Nutrition Facts : Calories 56.8 calories, Carbohydrate 7 g, Fat 3 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 14.9 mg, Sugar 1.4 g
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