Artichoke, almond and olive sauce
Full of texture and delicious savoury flavours, this divine artichoke, almond and olive sauce is beautiful tossed through al dente pappardelle.
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 www.nzwomansweeklyfood.co.nz.
Ingredients
- 3/4 cup (180ml) extra virgin olive oil
- 1/3 cup (55g) roasted almond kernels
- 3 cloves garlic, sliced thinly
- 350 grams marinated artichokes, drained, sliced thinly
- 1 cup (160g) green olives
- 2 teaspoons finely grated lemon rind
- 3/4 cup whole flat-leaf parsley leaves
- salt and ground black pepper, to season
- pecorino flakes, for serving
- pappardelle, cooked, to serve
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