Farfalle with Artichokes, Peppers, and Almonds

Photo: Annabelle Breakey; Food Styling: Robyn Valarik

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.

Yield: Serves 6 (serving size: 1 1/2 cups)
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 461
  • Calories from fat: 43%
  • Protein: 14g
  • Fat: 23g
  • Saturated fat: 2.5g
  • Carbohydrate: 56g
  • Fiber: 6.8g
  • Sodium: 409mg
  • Cholesterol: 0.0mg


  • 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


  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.
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