Almond rosemary rotini. Those three words may not say “love at first sight,” but this recipe is always going to be a family favorite. When my husband and I were first dating, he made meals from elaborate to simple, but he always cooked with passion. Almond Rosemary Rotini, an earthy, woodsy dish, inspired by the recipe “Walnuts and Rosemary” from Pasta Sauces From the Williams Sonoma Kitchen Library, was one of the first meals he ever made for me.
Over the years I’ve tinkered around endlessly this recipe, omitting spice, rosemary and even the nuts, altering this delightful dish until it was nothing more than a meager offering of pasta, oil and garlic.
Tonight, however, is different. Tonight, with almonds instead of walnuts, homegrown rosemary in place of a plastic box of the herb, and a hearty whole wheat rotini, I’m creating something altogether different from that dish my husband wooed me with so many years ago.
Almond Rosemary Rotini with Wheat Pasta
I almost always cook with Barilla Protein Plus Rotini Pasta pasta. I love the nutty taste of wheat pasta, and this brand doesn’t disappoint with a mushy mass of bleh like some brands. I also like the extra protein, omega-3 and fiber. Experiment with your own favorite brand, or try this one if you’re new to whole wheat pasta. I recommend a rotini or other spiral pasta, which holds its own against the hearty flavors of the nuts and rosemary.
Use your favorite gluten-free pasta in this recipe. If you haven’t had luck with gluten-free pasta, see this post at Gluten-Free Girl for making a perfect pot of gluten-free pasta.
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