Pasta In Almond Garlic Sauce Recipes

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 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 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.

GARLIC SPAGHETTI SAUCE

Steps:

• To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
• Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
• Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
• Serve with french bread and extra Parmasan cheese at the table.
• This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.

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.

PASTA AND GARLIC

Steps:

• In a large pot of salted water boil pasta until al dente. Drain well.
• In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
• Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

PASTA WITH GARLIC, ALMONDS, AND HERBS RECIPE - (4.5/5)

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions. Drain in a colander. Meanwhile, heat oil in a skillet and add garlic. Cook, stirring often, for 1 minute or until fragrant. Combine pasta, garlic oil, herbs, salt and pepper, red pepper flakes, and almonds. Serve hot. Garnish with vegan shredded cheese, if desired.

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.