The combination of pasta with almonds is unusual, but it turns out to be quite common in Italian cuisine. Spaghetti with sweet almond cream, or they are accompanied by almond pesto, spaghetti with crushed nuts sauce - try any of these dishes and see for yourself how well the unusual ingredients complement each other.
It is necessary
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- Spaghetti with chicken and almond sauce
- 500 g spaghetti
- 2 cups unroasted almonds
- 2 1/2 cups chicken stock
- 1/4 cup olive oil
- 3 cloves of garlic
- 2 grilled or boiled chicken breasts
- 1 cup frozen peas
- 3/4 cup heavy cream
- 1 large lemon
- salt and freshly ground black pepper
- 2 cups grated Parmesan
- 1/2 cup fresh basil leaves, chopped
- Almond cream paste
- 250 g pasta
- 3/4 cup almonds
- 1/2 white bun
- 100 ml milk
- 1/2 clove of garlic
- 2 teaspoons of poppy seeds.
- Almond-mint pesto
- 2 (150 g) bunches of fresh mint
- 1 clove of garlic
- 1/2 cup almonds
- 1 cup olive oil
Instructions
Step 1
Spaghetti with chicken and almond sauce
Take a large saucepan, fill it with water and bring to a boil. Boil the spaghetti until al dente - soft on the outside, but with a slightly harsh center. Drain and set aside about 1 cup of pasta broth.
Step 2
In a blender or food processor, combine the chopped almonds, chicken stock, olive oil, and peeled and minced garlic. Pulse until the mixture is smooth. Pour the sauce into a large skillet and cook over medium heat. Bring to a boil and cook, stirring constantly, until the sauce thickens. This will take about 3-4 minutes. Cut the breasts into cubes 1-2 centimeters. Remove the zest from the lemon. Add chicken, peas, cream and lemon zest to the sauce. Cook, stirring occasionally, until the chicken is warm after about 4-5 minutes. Season with salt and pepper to taste.
Step 3
Put warm spaghetti in a deep bowl, add parmesan, pour in the sauce, the remaining broth, add the basil and stir well so that the sauce envelops the pasta.
Step 4
Almond cream paste
Boil the spaghetti until al dente. Steam the poppy seeds with boiling water. Peel the bun (preferably yesterday) and chop it up. Peel and chop the clove of garlic.
Step 5
Place unroasted almonds, bread crumbs and garlic in the bowl of a food processor or blender, add a little olive oil and milk. Pulse chop. Heat the sauce in a saucepan with the poppy seeds. You can replace milk with boiled pasta water if you don't like dairy products, or low-fat cream if you like the rich creamy taste.
Season the spaghetti with almond cream and serve.
Step 6
Almond-mint pesto
Peel the mint. Remove the stems and slice the leaves. Peel and mince a clove of garlic. In a food processor, pulse the mint, garlic and almonds. Pour in the olive oil and blend the ingredients until a smooth sauce. Store pesto in the refrigerator for no longer than 2 weeks. Season the hot spaghetti with sauce and serve.
