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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

Showing 31-40 of 113

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  • on February 19, 2011

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    I am a huge fan of Giada's, but don't waste your time or money with this recipe. The nuts were weird in the sauce. And the nuts weren't cheap! I would make this again, but would leave out the nuts. It was so bad I threw it out. :(

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  • on February 19, 2011

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    Like it and will be making it again. I took the suggestion of another reviewer and sauteed some onions to add to it. I also had some sun dried tomatoes that I added as well and instead of peas added asperagus. Used an entire chicken and only one cup of almonds and only three garlic cloves. My adult husband and my adult child liked it, so it doesn't just appeal to children. I did not find the dish at all gritty like some others had mentioned. I am looking forward to tasting this tomorrow after all the flavors have had a little more time to meld.

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  • on February 19, 2011

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    Easy to make and yummy! I rarely make any of Giada's recipes because they are fancier (and more expensive! than I normally cook, but this one is a keeper. I'll make it again. You definitely get the almond taste and the lemon zest ties it all together.

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  • on January 25, 2011

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    I like this recipie a lot. I added some gorgonzola to put a bit in it and it was fabulous. I did not try it as written, I like the bite of gorgonzola and this seemed a recipe made for it. The meatiness of the almonds is wonderful.

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  • on January 18, 2011

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    The sauce was too much and thick (despite thinning with pasta water for the amount of pasta. And worst of all it was completely flavorless. Added salt, pepper, parmesan and romano. NO flavor.

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  • on January 17, 2011

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    Oh so delicious! We love pasta and this was a very nice change from the ordinary. A little like a very creamy pesto taste with the refreshing lemon. I wouldn't change a thing. Thanks Giada for such a lovely recipe, we will definitely make this one again.

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  • on January 11, 2011

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    I absolutely love this recipe and make it a lot. When I served it at a dinner with friends, it was devoured. It makes a ton of pasta, so if you're cooking for two, plan to eat it for several days. I have decided that I prefer it without peas and almonds. Sometimes I add almonds for a little texture, but I don't use nearly as many as she does (maybe about 5 oz. If you're thinking about using anything but rotisserie chicken, don't! The rotisserie is so much more tender and breaks apart into the pasta much more easily. It holds it's flavor better than a grilled or baked chicken, too. To me, the overwhelming flavor is garlic, which I love. If you want a less garlicky flavor, smash the cloves and just put them in the pot instead of blending them with the chicken stock. I add garlic to nearly everything - this is one recipe that doesn't need any more than what she calls for. I don't think the basil really adds anything but color.

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  • on January 04, 2011

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    I really loved this and crave it now! It has a light refreshing flavor a great change from traditional pastas. I think I might even add some fresh mint next time to change it up. For the reviewers who rated this receipe poorly because it has a nutty flavor "HELLO" it's made with almonds! What flavor did you think you were going to get? Thanks again Giada for another yummy keeper!

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  • on January 03, 2011

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    I thought it was fabulous. I've made it twice now and the only thing I change is the amount of almonds. I can never find a 9 oz bag,I can only seem to find a 7 oz bag, so that is what I use rather then buying extra. Even with only 7 oz of almonds, it's still delish!

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  • on December 24, 2010

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    This is a unique dish and must be served to non picky eaters. I would suggest really finely chopping the almonds or it gives the dish an odd texture. I left the peas out as well but mushrooms would be a great suggestion to add in.

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