I love the smell of rosemary in the morning. It’s a reminder that this plant, left for dead in its humble container just a week ago when I went on vacation, needs only water and a few days to experience a regrowth. It should be no surprise then that this plant, used throughout time to combat illness and evil, was the first ingredient that came to mind this afternoon, with the talons of a nasty cough scraping at my throat.
When my husband and I were first dating, he made meals from elaborate to simple, but he always cooked with passion. This earthy, woodsy dish, inspired by the recipe Walnuts and Rosemary from , was one of the first meals he ever made for me.
Over the years I’ve butchered this recipe, omitting spice, rosemary and even the nuts, neutering this delightful dish until it was nothing more than a meager offering of pasta, oil and garlic.
Tonight, however, is different. Tonight, with almonds instead of walnuts, homegrown rosemary in place of a plastic box of the herb, and a hearty whole wheat rotini, I’m creating something altogether different from that dish my husband wooed me with so many years ago.
GG note: I almost always cook with Barilla PLUS pasta. I love the nutty taste of wheat pasta, and this brand doesn’t disappoint with a mushy mass of bleh like some brands. I also like the extra protein, omega-3 and fiber. Experiment with your own favorite brand, or try this one if you’re new to whole wheat pasta. I recommend a rotini or other spiral pasta, which holds its own against the hearty flavors of the nuts and rosemary.
Rotini with Almonds & Rosemary
1 pkg. whole wheat Rotini
½ cup sliced almonds
¼ cup extra-virgin olive oil
5 sprigs/2 tablespoons fresh rosemary, chopped
Pinch of salt
Pinch of freshly ground pepper
2 cloves garlic, finely sliced
½ cup freshly grated Parmesan cheese
Heat a large pot of water for the pasta. As the water boils, prepare your fresh ingredients; chop the rosemary, chop the almonds, slice the garlic, ground the pepper and measure out the oil. Place each ingredient into a separate to minimize chaos.
Once the water boils, dump the entire package of Rotini into the pot; lightly salt the water and give it a good stir.
As the pasta cooks, place a medium-sized skillet (about 8” or 10” should do) over medium high heat. When your hand feels warm but not hot when placed over the skillet, add the almonds, salt and pepper, and toast the nuts for 2-3 minutes. Don’t let them brown or burn; you’ll know they’re done when you can smell the oils of the nuts being released. (GG note: if you’re using salted almonds, or walnuts in place of almonds, omit the salt altogether or at least salt responsibly).
Remove the nuts to a glass plate or bowl; replace the skillet and add the ¼ cup of oil.
Reduce heat to medium.
Add the garlic and stir or shake, frequently, until the garlic just begins to brown; about 1-2 minutes. Once the garlic has browned, remove from heat.
When the pasta is done, drain and dump it back into its pot (to keep the pasta warm). Drizzle the rosemary oil over the pasta and stir to completely cover. Dump the almonds over the pasta and stir to completely mix. Sprinkle the parmasean cheese on top and stir once more, lightly.
Serve immediately. This pairs nicely with a hearty beer or an everyday red.
Inspired by Walnuts and Rosemary from .