Farfalle with Artichokes, Peppers, and Almonds Recipe – Sunset Magazine
Farfalle pasta tossed with crisp artichokes, sliced peppers, and ground almonds for a vegan twist. Perfect for meat-eaters too! | Sunset Magazine
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.sunset.com.
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
More Like This
Farfalle with Artichokes, Peppers, and Almonds Recipe – Sunset Magazine
sunset.com
Farfalle with Baby Spinach & Roasted Peppers | The Fancy Pants Kitchen
thefancypantskitchen.com
Moroccan Spiced Turkey and Apricot Farfalle with Almonds | Chopped
chopped.com
Farfalle with Tomatoes, Olives and Feta | America's Test Kitchen
americastestkitchen.com
Blog Archives
smallsteps4healthyliving.com
Pasta with Vegetables and Roasted Red Pepper Romesco | Share the Pasta
sharethepasta.org
Artichoke, almond and olive sauce
nzwomansweeklyfood.co.nz
Pasta with Roasted Vegetables
sharedappetite.com