Toast the almonds in a dry skillet over medium heat 3–4 minutes, stirring, until they turn golden.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
2
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
3
Drain.
Colander
To assemble
4
Heat the butter in a pan and fry the garlic 1 minute, until the garlic is lightly golden.
⚙ Pan-fryingStoveFrying pan
5
Add the drained pasta and the parsley and almonds, season with salt and black pepper and toss well.
6
Serve immediately with the Parmesan.
626calories
20 gprotein
77 gcarbs
26 gfat
● protein 13%● carbs 50%● fat 38%
Per serving (146 g), of 4 servings
For the Cooked pasta · To assemble ·
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Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
Parmesan cheese: measured in tbsp in this recipe: 1 tbsp = 5 g · 367 kcal per 100 g · More about Parmesan cheese →
Almonds: measured in pieces: one ≈ 1.2 g · 590 kcal per 100 g · More about Almonds →
🔧 Tools needed (4) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
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