Pasta salad with toasted almonds
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Pasta salad with roasted almonds - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup sliced almonds
- Coarse salt and freshly ground pepper
- 1 3/4 cups ditalini pasta (about 280 g)
- 1/4 cup olive oil
- 1/4 tbsp. grated parmesan cheese
- 2 tablespoons freshly squeezed lemon juice
- 1 small shallot, finely chopped
- 1 tbsp chopped fresh thyme
- A pinch of dried pepper flakes
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Spread almonds on a baking sheet and bake, stirring occasionally, until golden brown, 8 to 10 minutes.
- Boil the pasta in plenty of salted water. Then drain in a colander and rinse under cold water.
- Place the pasta in a salad bowl and toss with olive oil, Parmesan cheese, lemon juice, shallots, thyme, 1 teaspoon salt, and half an almond. Season with salt and pepper to taste. Sprinkle the salad with the remaining almonds and pepper flakes.
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