Ingredients

The following ingredients have 5 Servings
  • 1 cup Blue Diamond Whole Natural Almonds, roughly chopped
  • 12 ounces uncooked spaghetti (or any pasta shape)
  • 3 tablespoons olive oil or butter
  • 6 cloves garlic, peeled and thinly-sliced
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 cup julienned or roughly-chopped fresh basil leaves, loosely-packed
  • recommended toppings: freshly-grated Parmesan and lemon zest

Instruction

  • Heat oven to 350°F.  Scatter the chopped almonds in an even layer on a baking sheet.  Bake for 6-9 minutes, or until the almonds are lightly-toasted and fragrant.  Remove from the oven and set aside.
  • Meanwhile, heat a large stockpot of generously-salted water, then add the spaghetti and cook it al dente according to package directions.  Drain and set aside.
  • Meanwhile, as the pasta water is cooking, heat olive oil (or butter) in a separate saute pan over medium-high heat.  Add the garlic and saute for 2-4 minutes or until lightly-golden and fragrant.  Remove from heat and stir in the lemon juice and toasted almonds.  Set aside.
  • Once the pasta is cooked and drained, return it to the stockpot.  Add the garlic mixture and basil, and toss until evenly combined.
  • Serve immediately, garnished with recommended toppings.