Ingredients
1cupalmondsroughly chopped
12ozspaghetti
3tbspolive oilor butter
6clovesgarlicpeeled and thinly-sliced
2tbsplemon juicefreshly-squeezed
1cupfresh basil leaves
Parmesanfreshly-grated
lemon zest
Preparation
Heat oven to 350 degrees F. Scatter the chopped almonds in an even layer on a baking sheet.
Bake for 6 to 9 minutes, or until the almonds are lightly toasted and fragrant. Remove from the oven and set aside.
Meanwhile, heat a large stockpot of generously-salted water, then add the spaghetti and cook it al dente according to package directions. Drain and set aside.
Meanwhile, as the pasta water is cooking, heat olive oil (or butter) in a separate saute pan over medium-high heat.
Add the garlic and saute for 2 to 4 minutes or until lightly golden and fragrant.
Remove from heat and stir in the lemon juice and toasted almonds. Set aside.
Once the pasta is cooked and drained, return it to the stockpot. Add the garlic mixture and basil, and toss until evenly combined.
Serve immediately, garnished with recommended toppings.
