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
Gluten-free update
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.
Almond Rosemary Rotini
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.
Disclosure: This post contains affiliate links meaning I may receive compensation if you use those links. Thank you for supporting The California Table.
Leave a Reply