Ground almonds take the place of pasta's usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they're crisp but not chewy.
Zest from 1/2 lemon and juice from 2 lemons, divided
2 garlic cloves, finely chopped
3/4 teaspoon pepper
About 3/4 tsp. kosher salt
1/4 cup extra-virgin olive oil
1 jar (16 oz.) roasted red bell peppers, rinsed and chopped
3/4 pound baby artichokes (about 5)
12 ounces farfalle pasta
1/2 cup chopped flat-leaf parsley
1 cup roasted almonds, coarsely ground, divided
How to Make It
Combine lemon zest and juice from 1 lemon in a large bowl with the garlic, pepper, 3/4 tsp. salt, the oil, and roasted peppers.
Put juice from remaining lemon in another large bowl, half full of water. Pull off and discard outer leaves from 1 artichoke at a time, down to tender, pale centers. Cut off and discard thorny tips, trim stems, and drop into lemon water.
Slice 1 artichoke at a time paper-thin lengthwise, using a mandoline or knife, and stir as cut into pepper mixture. Let stand about 30 minutes.
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.