This is the dinner I make for myself when no one else is around. It is grown up pasta with butter and cheese. Fresh green herbs, tangy lemon and crunchy almonds make my kind of happy. I toss a salad, light a candle, set the table for one and watch one of those food travel shows where they eat something that makes me laugh, the perfect dinner after a long week of cooking.
A large handful of flat leaf parsley (mix in any other leafy fresh herbs, like mint, sage, arugula or oregano)
3/4 cup almonds
3 cloves of garlic
2-3 tablespoons of olive oil
A goodly amount of Parmesan cheese
A pinch or two of red pepper flakes (optional)
A small pat of butter (optional)
A tangy squeeze or two of lemon
1 pound angel hair pasta
- Start a big pot of water boiling for the pasta, salt it so it almost tastes like the sea. Chop the herbs and put half aside. Top the remaining herbs with the almonds, garlic and a sprinkle of salt and chop them all together making a rough “pesto”.
- Heat a skillet on medium, drizzle on the olive oil, throw on the herbs and almonds, stirring and letting the almonds and garlic turn gently golden.
- Your pasta water should be boiling by now, throw in the angel hair, cook according to the time on the package.
- Once the pasta is done drain and toss with almond mixture, uncooked herbs and remaining ingredients.
Makes: 6 servings
104 calories from fat
12 g fat
2 g saturated fat
2 mg cholesterol
43 mg sodium
53 g carbohydrates
4 g fiber
3 g sugars
12 g protein
From the book THE FAMILY DINNER by Laurie David with recipes by Kirstin Uhrenholdt.