| 10 | 55 | 554 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 6 |
| 2 medium | Lemon (Zest from; and juice from 2 lemons, divided) |
| 2 clove(s) | Garlic (finely chopped) |
| 3/4 tsp | Black pepper |
| 3/4 tsp | Sea Salt (or to taste) |
| 1/4 cup | Olive Oil, Extra Virgin (extra-virgin) |
| 2 cup | Roasted red peppers, canned (1 jar (16 oz.) roasted; rinsed and chopped) |
| 341 gm | Artichoke, raw (or one can, sliced thin) |
| 341 gm | Pasta, Farfalle, dry |
| 1/2 cup | Parsley, fresh (chopped flat-leaf) |
| 1 cup | Almonds, raw (roasted; coarsely ground) |
Combine lemon zest and juice from 1 lemon in a large bowl with the garlic, pepper, 3/4 tsp. salt, the oil, sliced artichoke hearts, and roasted peppers.
Meanwhile, cook pasta as package directs in a large pot of salted boiling water. Drain pasta, saving 1 cup pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup almonds. Mix in a little pasta water if needed for a looser texture. Serve with remaining almonds and season with salt to taste.
| Fruit | 0.3 |
| Grain | 2.1 |
| Meat Alternative | 0.7 |
| Vegetables | 1.4 |
