Farfalle with Artichokes and Almonds
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

Farfalle are butterfly-shaped pasta, a shape I like when tossing with chopped vegetables rather than smooth sauces.  The roasted ground almonds take the place of cheese in this recipe and makes for a crunchy texture.  This is another pasta with a salsa cruda or raw sauce, perfect for summer eating.  A half cup of chopped parsley leaves will need almost a whole small bunch of parsley.  In this recipe I use the whole roasted red bell peppers sold in large cans or jars.

[photo: Annabelle Breakey, Sunset Magazine, June 2012]

Yield: Makes 6 servings
Preparation Time: 20 minutes

1 1/4 pound farfalle

2 cups roasted red bell peppers, chopped

1 cup chopped marinated artichokes hearts

2 garlic cloves, finely chopped

1/2 cup finely chopped fresh parsley

Freshly ground black pepper, to taste

1/4 cup extra-virgin olive oil

1/2 cup roasted coarsely ground almonds plus more for passing

1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

2. In a bowl, mix the bell pepper, artichoke foundations, garlic, parsley, pepper, and olive oil. Transfer the pasta to the bowl and toss with this mixture, then toss again with the almonds.  Serve with more almonds at the table.

Variation: 

Note: 

Posted: 12/23/2006