Spaghetti with Broccoli and Creamy Almond Sauce

Spaghetti with Broccoli and Creamy Almond Sauce


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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