Penne in Almond Sauce
Show: Giada at Home
Episode: Play Date
Rate This RecipeRead users' reviews (113)
- Recipe categories: Nuts, Beans and Legumes, Peas,
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Total Reviews: 113
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By njdunn777
Bonita Springs,...
on March 11, 2010
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the almond sauce needs puried longer for sure, you could see that even on the show. but the delicate almond flavor gets lost with that much basil, maybe less chees ans a little bit of parsley. almonds are too expensive to not be the star of the dish, i might even serve the peas on the side.
By altkarenp_12391491
on March 10, 2010
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I enjoyed the dish but husband was put off by the graininess of the sauce. The recipe rates a qualified remake rating (yes for me, maybe for my husband. Perhaps I didn't run it long enough in the blender. The lemon zest & basil add the zing. The sauce wasn't gloppy for me but I thinned with a little pasta water and saved the extra chicken broth for reheating when I suspect it will indeed be gloppy. For the record I used fresh Parm. Reg. "grated" in the food processor, leftover baked chicken breasts and the small farfalle Barilla now offers.
By brfuchs_10187805
Fort MYers, FL
on March 10, 2010
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I think I needed to blend my almond mixture a little longer, as the sauce was a little crunchy. The flavor was good, I added an extra garlic clove and a bit of lemon juice. I also added extra chicken bouillon to build up the flavor. My kids liked it and even my one year old ate it.
By gabriella2283_1...
earth
on March 10, 2010
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i made this dish as a side dish and it was really great. i wiill keep this recipe.
By holliedog_11618003
Great Mills, MD
on March 10, 2010
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I was excited to try this recipe; however the sauce was not smooth; the almonds were left in small pieces which distracted from the taste of the dish. What did I do wrong?
By kaa867_825807
Corona, CA
on March 08, 2010
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I thought this dish was really good and very easy to make. I've never seen the use of blended almonds for a sauce and was suprised at how good it came out. My family really liked it as well. I will definitely make this again.
By nourishing nibbles
Murfreesboro, TN
on March 08, 2010
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Thought the dish was a wonderful spring dish. It had lovely heartiness and richness. I had no issues with clumping. I did use blanched almond meal and a beautiful parmigiano reggiano, freshly grated. I think the richness of this dish comes from quality ingrediants. Even my picky husband loved it!
By colojanna_12714115
Fort Collins
on March 08, 2010
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I was so excited to make this after seeing it on TV. It came out quite heavy (with all the cheese and cream--and I'm a girl who LOVES a cream sauce with not much flavor. The lemon zest is the most tasty element. I used freshly grated Parmigano and it still got clumpy. If I make it again it will be with less cheese and more lemon zest.
By bonniebie_12678362
San Antonio, 48
on March 07, 2010
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I the sauce was very easy to prepare and I really enjoyed the subtle combination of flavors.
By emilytex01_9250670
Houston, TX
on March 07, 2010
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Tips: you really need a pretty big lemon to zest (or 2 small as the lemon zest really stands out and makes it so fresh-tasting. Also, DO NOT use the green can shredded parm. I did and the taste was still nice but it did clump up quite a bit. I'm going to try the recipe in about a week with the real parm reggiano. Finally, look for the almonds in the bulk foods department of the grocery store. The best thing about this recipe is how gourmet and unusual it tastes while being SO easy. My husband, my 17 month old, and I all loved it! Thanks Giada!