Farfalle with Artichokes, Peppers, and Almonds Recipe – Sunset Magazine

Name: Farfalle with Artichokes, Peppers, and Almonds Recipe – Sunset Magazine
Total time: 45 min
Ingredients: Zest from 1/2 lemon and juice from 2 lemons, divided; 2 garlic cloves, finely chopped; 3/4 teaspoon pepper; About 3/4 tsp. kosher salt; 1/4 cup extra-virgin olive oil; 1 jar (16 oz.) roasted red bell peppers, rinsed and chopped; 3/4 pound baby artichokes (about 5); 12 ounces farfalle pasta; 1/2 cup chopped flat-leaf parsley; 1 cup roasted almonds, coarsely ground, divided

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Ground almonds take the place of pasta's usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quit

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Ingredients

Zest from 1/2 lemon and juice from 2 lemons, divided
2 garlic cloves, finely chopped
3/4 teaspoon pepper
About 3/4 tsp. kosher salt
1/4 cup extra-virgin olive oil
1 jar (16 oz.) roasted red bell peppers, rinsed and chopped
3/4 pound baby artichokes (about 5)
12 ounces farfalle pasta
1/2 cup chopped flat-leaf parsley
1 cup roasted almonds, coarsely ground, divided

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