Penne in Almond Sauce

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I followed Susie's advice and modified the recipe per her suggestions. After making it I would modify it again.
I would use 3 cloves of garlic 6 was too much. I made my own almond paste by grinding the almonds in the blender before adding any of the other ingredients. The sauce came out creamy without any discernible grit or texture. I would half all the ingredients the amount of sauce that came out was enormous. Significantly more that my family of four could possibly eat in one sitting. I did go ahead and use half the sauce and half the pasta and froze the rest (the frozen sauce doesn't contain the chicken, peas, cream, lemon zest.
The meal was eaten with gusto by my family. And we still have leftovers in the refrigerator for tomorrow. This recipe is tasty, easy to make, and satisfying for the family.

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This recipe was so easy to make and came out perfect! The lemon zest adds just the right spunk to the cream sauce. I might add some crushed red pepper flakes next time as well.

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I was very eager to make this recipe when i saw it on the show. i read all the reviews beforehand so i knew what to expect. Here is what i changed:

i used one cup of almond butter and one cup of almonds (no chunky problems
i doubled the garlic (6 cloves
i added 1/2 onion to the blender sauce
i added way more salt (kosher and pepper
I grated two lemons, not just one and squeezed some lemon juice in it.
i roasted two chicken breasts (organic, free range with skin on beforehand and used that (minus the skin after it cooked instead of the rotisserie chicken which is usually dry. The chicken was very moist and flavorful.
i made it all in advance and re-heated it for dinner so all the flavors had time to steep

The final result: AWESOME. i will for sure make this again. My two year old son had 3 servings so it must be kid friendly too. i highly recommend this pasta (with my amendments!.

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next time i wont put all the almonds!! but other than that it was amazing!!!

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It was pretty good but the consistency was kind of chunky. I suppose I maybe didn't blend the sauce well enough... it looked smooth and then at the end of my pouring into the skillet tons of big chunks of almonds fell in. Therefore I suggest that you double check and see how well you blended it. Also, It may not hurt to reduce the amount of almonds that goes into the sauce...
I know many people liked the chunkiness of the sauce, though.
Be prepared to add a lot of pasta water because it really did thicken up fast!

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this was good but not great-it was so thick i had tp keep adding pasta water-it just turned out very clumpy and i even blended until smooth-be prepared to have a couple xtra cans of broth to thin it out-its tasty dont get me wrong but just a hard consistancy to deal with-not sure if i will make again as i was not getting yummmm or mmmmm reactions

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Wonderful blend of flavors. Yes, it's a bit on the bland side, but many comfort foods are a tad bland, and this is a very good comfort food. After reading the reviews commenting on the graininess of this dish, I used almond butter instead of grinding my own almonds in the blender. The almond butter gave it a very smooth and creamy consistency. I also decreased the amount of pasta. I like a lot of sauce, so by cutting the pasta in half, it was perfect, and it still made 4-6 servings. This is going to be my new go-to weeknight dish when I'm in a hurry but still want to put something good on the table.

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My husband is a picky eater and loved this! I made it without chicken as a side dish and it was so tasty. I added a shallot and an additional garlic clove, plus some parsley and half-and-half instead of cream.

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I chose this recipe specifically for my picky eater. It was a wonderful twist on an Alfredo Sauce. Mixing the sauce in a blender was really convenient and the flavor and color were a huge hit. It was part of my Easter Brunch and completely disappeared! I will make this recipe again.

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I added double the amount of peas, used 2 cans of chicken broth, and used half parmesan and half romano cheese. This recipe makes a large amount so if there are only a few people you're serving, you might want to cut it in half. It was a big hit at my jewelry party. I'll make this again. Very good!