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

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