The summer potluck season is here! One of the challenges of preparing a dish to share with a group is food sensitivities or preferences.
Some of your gathering may be vegetarian, or gluten-free, or dairy-free, or all three. Pasta is pretty easy to do gluten-free, there are many gluten-free brands available that are pretty good (we’ve been using Bionaturae lately).
But if you’re going dairy-free, what about the Parm? To me pasta without Parmesan, or some other nutty cheese, is just missing something. So, following a tip from Sunset Magazine, I used chopped toasted almonds instead. You still get that nutty richness from the almonds, and lots of flavor.
One of the things I have found using gluten-free pasta is that it doesn’t do as well cold, as wheat pasta. I made the dish both ways, using gluten-free and regular pasta. Both were great warm and freshly made.
The regular pasta version was also good cold and reheated. The gluten-free version got a little stiff when chilled, and never fully recovered when reheated.
I love this pasta dish as a basis for experimentation. The original idea came from a farfalle roasted pepper recipe in Sunset. I could also see tossing in fresh sliced basil or strips of grilled chicken.
Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds Recipe
Ingredients
- 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
- Salt
- 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
- 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
- 1 cup chopped toasted almonds
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
- 2 tablespoons olive oil
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