Pasta with artichokes, almond and lemon

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Spaghetti aglio et olio
Macaroni and cheese
Pasta Alfredo

INGREDIENTS

400 g penne or other short pasta

400 g of artichoke hearts, in oil

2 cloves of garlic, small

1.5 dl sweet almond

1 dl parsley

1 lemon, finely grated zest

olive oil

salt, black pepper

For serving

parsley

parmesan cheese, fresh coarsely grated

coarsely chopped sweet almond

DIRECTIONS

1. Cook the pasta as instructed on the package.


2. Let the artichokes drain (save the marinade). Cut the artichokes into quarters or pieces.


3. Finely chop the garlic and almonds. Chop parsley and grate lemon zest. Heat plenty of olive oil in a large frying pan, add the garlic, almonds and parsley, fry them over medium heat for 3-4 minutes.


4. Add the artichokes and lemon zest, stir and dilute with both olive oil and marinade from the artichokes Allow to fry for a few minutes. Season with salt and pepper.


5. Drain the pasta and add to the pan. Dilute with a spoonful of pasta water if needed. Mix thoroughly and top with parsley, parmesan and almonds.

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