Moroccan-Style Pasta | Oregonian Recipes

Name: Moroccan-Style Pasta | Oregonian Recipes
Ingredients: 1/2 cup slivered almonds; 2 tablespoons olive oil; 1 onion, thinly sliced; 1 28-ounce can whole tomatoes; 2 bunches lacinato kale (also called Tuscan, dinosaur or black kale) or chard, stems discarded, leaves roughly chopped; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; Salt and freshly ground black pepper; 1 pound fettuccine; 1 15-ounce can garbanzo beans, rinsed and drained; 3 tablespoons chopped fresh Italian (flat-leaf) parsley; 2 tablespoons chopped fresh cilantro

recipes.oregonlive.com

You can use any shape of pasta you want, and if you don't want to use cilantro, you can use chopped parsley. Reserve a few herbs and slivered almonds to garn...

View full recipe on recipes.oregonlive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.

Share this recipe:

Ingredients

1/2 cup slivered almonds
2 tablespoons olive oil
1 onion, thinly sliced
1 28-ounce can whole tomatoes
2 bunches lacinato kale (also called Tuscan, dinosaur or black kale) or chard, stems discarded, leaves roughly chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 pound fettuccine
1 15-ounce can garbanzo beans, rinsed and drained
3 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh cilantro