Toasted Almond Pasta Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. 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. 
  2. 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. 
  3.  Photograph by Anna Williams

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