Zogno Vegetarian Pasta

Pasta comes in many shapes and sizes and is eaten all over the world with a multitude of sauces. This dish, simple as it is, is one of the most delicious and nourishing and can be made from any type of pasta. Serve with freshly chopped fennel, tomato and lettuce heart salad.

8 oz. shelled almonds

1 pint boiling water

1 teaspoon sea salt

3 tablespoons olive oil

1 tablespoon salt

1 lb. fresh tagliatelle or other pasta

1 garlic clove, crushed

2 tablespoons chopped fresh parsley

4 oz. plus

1 tablespoon

Parmesan cheese, grated

1 teaspoon black pepper

8 fl. oz. single cream

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Place the almonds in a medium-sized mixing bowl and pour over the boiling water. Set aside for 10 minutes. Strain off the water and retain the blanched almonds. Remove the skins by pinching the skin at the rounder end. Place the almonds in a shallow, ovenproof dish and place the dish in the oven. Bake for 25 minutes or until they are golden brown. Remove the dish from the oven and sprinkle over the sea salt.

Fill a large saucepan with water, add the olive oil and salt and place the pan over moderate heat. Bring the water to the boil. Reduce the heat to moderately low and add the tagliatelle. Cook for 10 to 12 minutes or until the pasta is ‘al dente’ or just tender. Remove the pan from the heat. Drain the pasta in a colander, then return it to the pan.

Add the garlic, parsley, 4 ounces of the cheese, the pepper and cream. Using two large spoons, toss the ingredients together until they are well combined. Add the almonds and continue to toss the ingredients until the almonds are completely absorbed into the mixture.

Transfer the mixture to a heated serving dish, sprinkle with the remaining cheese and serve immediately.

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