MAKES 4 SERVINGS
If you love the taste of almonds, this pasta dish is for you. Lightly toasted nuts make for a luscious sauce as well as a crunchy topping. If you want to make a meal of it, saute some chopped chicken breast or shrimp with the shallots, then proceed with the recipe, simmering the sauce until the meat is cooked through.
3/4 cup slivered almonds
1 cup vegetable or chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon extra virgin olive oil
1/2 cup chopped shallot
1 clove garlic, chopped
2 teaspoons fresh lemon zest
8 ounces whole-wheat spaghetti
8 ounces broccoli
1 large carrot, julienned
1/2 cup shredded Parmesan
1/4 cup chopped parsley
1. Preheat oven to 350°F. Bring a large pot of salted water to a boil for pasta. Spread almonds on a sheet pan and toast 10 minutes, until golden. Transfer to a bowl and let cool.
2. Using a food processor, grind 1/2 cup almonds to a fine powder. With the machine running, gradually pour in stock to puree. Add salt and pepper, and set aside.
3. In a large saute pan, heat oil over medium heat. Add shallot and saute 5 minutes, until soft and starting to brown. Add garlic, stir, and cook 2 minutes. Add nut mixture and lemon zest, and stir. Bring to a boil, reduce to a simmer, and cook 3 minutes, until thick.
4. Keep warm over low heat.
5. Cook spaghetti according to package instructions. Add broccoli and carrot to pot to cook when 2 minutes remain. Drain well and add to almond sauce. Add Parmesan and toss well. Serve topped with remaining almonds and parsley.
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