Linguine With Toasted Almonds Parsley And Lemon Recipes

LINGUINE WITH TOASTED ALMONDS, PARSLEY, AND LEMON

Steps:

• Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water. Toss pasta with remaining ingredients. Adjust consistency with reserved pasta water as desired. Season with salt and pepper. Serve with cheese.

PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY

Steps:

• Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
• Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
• Toss through the onion and parsley.
• Top with the almonds and feta.

LINGUINE WITH LEMON, GARLIC & PARMESAN

Steps:

• Cook the linguine according to pack instructions.
• Mix together the lemon zest, juice, olive oil, garlic, parmesan and parsley in a large bowl.
• Drain the pasta and toss with the sauce.
• Scatter over extra parsley or parmesan, if you like.

LINGUINE WITH SPINACH, ALMONDS, AND BREAD CRUMBS

Steps:

• Heat 1 tsp olive oil in a nonstick skilled over medium heat.
• Add almonds and saute 1 minute until light brown.
• Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
• Stir in 1 Tbs lemon juice, cook 1 minute or until breadcrumbs are dry. Stir in lemon zest, remove from heat and set aside.
• Cook pasta according to package directions. Before draining pasta, add spinach to the colander first, then drain pasta on top of spinach.
• Immediately return pasta and spinach to the pot, tossing gently until spinach wilts.
• Add breadcrumb mixture to pot; toss gently. In a separate bowl, combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veggie broth, and salt; drizzle this mixture over the pasta in the pot, toss until well blended.
• Top with parmesan cheese to taste, and serve immediately.

SPAGHETTI WITH ZUCCHINI AND ALMONDS

Steps:

• Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.
• Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.