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Penne in Almond Sauce Recipe

Penne in Almond Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (113)

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Average Rating:

Total Reviews: 113

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  • on April 26, 2013

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    This dish was good but nothing I would rave about...maybe I did something wrong in the recipe. My mom liked it though and she is a tough critic. Glad I gave it a try, but wouldn't make it again.

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  • on February 04, 2013

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    This one didn't work, love Giada's recipes, but this one isn't worth it, sauce is like a paste, and the family didn't like it, sorry.

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  • on September 30, 2012

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    I made this recipe for the first time last night. What an EXCELLENT dish! Restaurant quality. The flavors were delicate and you could taste each one. The almonds make the sauce very creamy without adding a ton of cream. It was very light for a white sauce. I am not a big fan of peas, but the peas and the lemon made it wonderfully refreshing and lightened up what could have been a heavy dish. The crunch of the almonds is outstanding as well. My family gave it four thumbs up. This recipe will definitely be in our regular rotation from now on. I prepared the recipe as written wit the exception of the pasta. I subbed a gluten free brown rice pasta for the whole wheat and it held up well and tasted great.

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  • on September 28, 2012

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    I am a pasta lover, so let me tell you that this recipe is delicious !!!!!! and so easy, tasty..........with a mix green salad you have a complete meal thanks

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  • on September 04, 2012

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    This was quite scrumptious! Very easy to put together and very tasty. It makes A TON of food. My husband and I ate this for dinner along with dinner rolls and two veggie sides, and it looks like we have enough pasta to eat all week long! The two chicken breasts really help to increase the amount of food this makes. Delicious! Thanks again, Giada. You never fail to impress. :

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  • on July 10, 2012

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    I am a HUGE Giada fan (tasty, simple meals, but was not a fan of this recipe. I totally missed the point of the almonds???? There was no almond taste in the recipe. I guess the almonds were, perhaps, a healthy substitute for the normally scrumptions creams you find in typical Giada recipes? Okay...so this was easy, I'll give you that. I just don't get it.

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  • on June 28, 2012

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    I love all Giadas recipes but this one I did not like very much. I am from Egyt and we have a v similar recipe for the sauce that we use for chicken and rice (chiken hast to boiled no skin. We omit the cream and we use walnuts instead of almonds of course no parmesan cheese but alot of cayane peppers. It is delicouse. It is from the othoman times so also is a tukish dish. Maybe this is why i foudn the sauce to be weired with pasta.

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  • on June 23, 2012

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    Quick & easy to put together. I didnt have peas handy this time, but I threw in a few handfulls of fresh spinach leaves & bacon crumbles toward the end and it was fabulous. Hubby has ordered me not to loose this recipe. Even my picky toddler ate it.

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  • on April 08, 2012

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    This is quite interesting and different. The lemon zest adds a lightness and zing that balances out the heavy cream and almonds. This is very filling. I want to kick it up a notch next time... I might add some hot pepper and carrots for more color (it's very cream and green-colored otherwise and/or perhaps a little pancetta. It just needs a little something... And I'd probably also zest an additional lemon.

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  • on March 21, 2012

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    Delicious! My family loved it. I liked the fact that it was quick and easy to prepare. I'm beginning to teach my 13 year old daughter to cook and we both found this meal easy and very tasty. Thank you Giada.

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