Name: Artichoke, almond and olive sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 3/4 cup (180ml) extra virgin olive oil; 1/3 cup (55g) roasted almond kernels; 3 clove garlic, sliced thinly; 350 gram marinated artichokes, drained, sliced thinly; 1 cup (160g) green olives; 2 teaspoon finely grated lemon rind; 3/4 cup whole flat-leaf parsley leaves; salt and ground black pepper, to season; pecorino flakes, for serving; pappardelle, cooked, to serve

Artichoke, almond and olive sauce

Full of texture and delicious savoury flavours, this divine artichoke, almond and olive sauce is beautiful tossed through al dente pappardelle.

Serves 6

Prep

10M

Cook

10M

Total

20M

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Ingredients

3/4 cup (180ml) extra virgin olive oil

1/3 cup (55g) roasted almond kernels

3 clove garlic, sliced thinly

350 gram marinated artichokes, drained, sliced thinly

1 cup (160g) green olives

2 teaspoon finely grated lemon rind

3/4 cup whole flat-leaf parsley leaves

salt and ground black pepper, to season

pecorino flakes, for serving

pappardelle, cooked, to serve

Method

1.Reserve 1/2 cup of the pasta cooking water before draining the pappardelle or pasta of choice.

2.Heat the oil in a large frying pan; add the almonds and garlic; cook, stirring, until almonds are toasted and garlic is fragrant. Add the artichokes, stir until heated through.

3.Stir in olives, rind and parsley, toss through drained pasta with enough of the reserved cooking water to coat paste lightly. Season to taste with salt and pepper. Sprinkle with pecorino before serving.

Not suitable to freeze. Suitable to microwave.
Note

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Ingredients

Method

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