Print Options:

Farfalle with Artichokes, Peppers, and Almonds

Total Time
45 mins

Ground almonds take the place of pasta’s usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they’re crisp but not chewy.

Veggie noodles: Farfalle with Artichokes, Peppers, and Almonds (0715)

Annabelle Breakey
  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
Step 1

Combine lemon zest and juice from 1 lemon in a large bowl with the garlic, pepper, 3/4 tsp. salt, the oil, and roasted peppers.

Step 2

Put juice from remaining lemon in another large bowl, half full of water. Pull off and discard outer leaves from 1 artichoke at a time, down to tender, pale centers. Cut off and discard thorny tips, trim stems, and drop into lemon water.

Step 3

Slice 1 artichoke at a time paper-thin lengthwise, using a mandoline or knife, and stir as cut into pepper mixture. Let stand about 30 minutes.

Step 4

Meanwhile, cook pasta as package directs in a large pot of salted boiling water. Drain pasta, saving 1 cup pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup almonds. Mix in a little pasta water if needed for a looser texture. Serve with remaining almonds and season with salt to taste.

Nutrition Facts

Amount Per Serving
Calories 461Calories from Fat 43
% Daily Value *
Total Fat 23g36%

Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 409mg18%
Total Carbohydrate 56g19%

Dietary Fiber 6.8g28%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.