Farfalle with Artichokes, Peppers, and Almonds

Ingredients

• 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

Preparation

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.