Farfalle with Artichokes, Peppers, and Almonds Recipe – Sunset Magazine
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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Cooking tools:
- Food processor
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Tongs
- Serving bowl
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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