Pappardelle With Artichokes, Almonds And Olives

• 3/4 cup extra virgin olive oil
• 1/3 cup roasted almonds
• 3 cloves garlic, sliced thinly
• 1 (14 oz) can marinated artichokes, drained, sliced thinly
• 1 cup green olives
• 2 tsp finely grated lemon zest
• 1/2 bunch whole flat-leaf parsley, leaves only
• None None salt and ground black pepper, to season
• None None pecorino or parmesan shavings, to serve
• None None pappardelle, cooked, to serve

1. Reserve a 1/2 cup of the pasta cooking water before draining the pappardelle or pasta of choice.
2. To make the sauce, heat the oil in a large pan. Add the almonds and garlic and cook, stirring, until the almonds are toasted and the garlic is fragrant. Add the artichokes and stir until heated through. Stir in the olives, zest and parsley.
3. Toss the sauce and the drained pasta with enough of the reserved cooking water to coat the pasta lightly. Season to taste with salt and pepper. Sprinkle with cheese shavings before serving.

extra virgin olive oil, almonds, garlic, artichokes, green olives, lemon zest, flatleaf parsley, salt, pecorino

Taken from recipes-plus.com/api/v2.0/recipes/24079 (may not work)