Almonds, rosemary and rotini tossed together with a fruity olive oil and some garlic – this California-inspired pasta dish is an easy, everyday recipe that the entire family will love. This recipe was inspired by Walnuts and Rosemary from “Pasta Sauces From the Williams Sonoma Kitchen Library.”
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 4
- Category: Pasta & Pizza
Ingredients
- 1 pound rotini
- 1/2 cup sliced almonds
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cloves garlic, finely sliced
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Heat a large pot of salted water for the pasta. Once the water is boiling, cook the pasta according to the package.
- Meanwhile, place a medium-sized skillet over medium high heat.
- Add the oil to the skillet. Once hot, add the garlic and brown, 3-4 minutes. Add the almonds and rosemary, and stir to combine. Remove from heat.
- Once the pasta is done, drain the pasta and return to the pot. Add the rosemary-almond mixture and stir lightly to combine. Add the Parmesan and stir again.
- Serve immediately.
