You can change this by replacing the almonds with Parmesan cheese if you are not vegan. I took a version of this recipe from Sunset Magazine and tried it. I thought it was delicious.
prep time15 Min
cook time15 Min
zest and juice from lemons
(16 oz.) roasted red bell peppers rinsed and drained
artichokes, canned in water or frozen
ground almonds (coarsely ground divided)
flat leaf parsley
How To Make
Combine lemon zest and juice from lemon in large bowl with garlic, pepper salt and oil and roasted peppers.
Chop artichokes and add to bowl and marinate for 30 minutes.
Meanwhile, cook pasta as directed. Drain and save 2 cup of pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup of almonds. Mix in a little pasta water if needed to loosen. Serve with remaining almonds.
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