For ➍100 g whole blanched almonds
2 garlic cloves, smashed
20 cl cup water
400 g cavatappi or other small tubular pasta
1,5 tbs extra-virgin olive oil
2 tbs unsalted butter, divided
200 g frozen peas
20 g grated Parmigiano plus additional for serving
1 tbs fresh lemon juice
3 tbs basil leaves
2 tbs mint leaves
3 tbs chopped roasted almonds
Purée blanched almonds and garlic with water and ¼ ts of salt in a blender until smooth.
Cook pasta in a large pot of boiling salted water until almost al dente. Reserve 18 tbs of pasta-cooking water. Drain pasta.
Heat oil and 1 tbs of butter in a heavy skillet over medium heat until foaming.
Add almond purée and simmer, whisking occasionally, until thickened, about 3 m.
Add 15 tbs of cooking water, ¼ tsp salt, and ½ tsp pepper. Simmer, whisking occasionally, until slightly thickened, 3 to 4 m. Whisk in remaining butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente, 2 to 3 m. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste.
Serve pasta in bowls topped with chopped roasted almonds, remaining herbs, and additional cheese.
