- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings
Ingredients
1/3 cup sliced almonds
Kosher salt
1 3/4 cups ditalini pasta (about 10 ounces)
1/4 cup extra-virgin olive oil
1/4 cup grated parmesan cheese
2 tablespoons fresh lemon juice
1 small shallot, finely chopped
1 tablespoon fresh thyme (preferably lemon thyme), roughly chopped
Freshly ground pepper
Pinch of red pepper flakes
Directions
- Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a serving bowl and toss with the olive oil, parmesan, lemon juice, shallot, thyme, 1 teaspoon salt and about half of the almonds. Season with salt and pepper. Top with the remaining almonds and the red pepper flakes.
- Photograph by Anna Williams
