Pasta Alla Giadzy

Instructions

1. Add the slivered almonds to a medium skillet and heat over medium. Stir occasionally until the  almonds are fragrant and lightly toasted, about 5 minutes. Turn the heat off and remove to a  plate to cool slightly.
2. Bring a large pot of salted water to a boil.
3. Add the slightly cooled almonds and garlic to the bowl of a food processor and pulse until finely  chopped. Add the chopped lemon and pulse until finely chopped. Add the ricotta, heavy cream,  chili flakes, 1 cup of the parmesan cheese, olive oil and salt; process until well combined.  Transfer to a large mixing bowl and set aside.
4. Once the water is boiling, add the pasta and cook until al dente according to the package  directions. Before draining the pasta, reserve 1 cup of pasta water. Drain the pasta and add to  the bowl with the sauce. Add the remaining ½ cup of parmesan cheese and stir to combine. Add  ½ cup of the pasta water to loosen up the sauce. Stir, adding more pasta water if necessary, until  the sauce is glossy and coating all of the rigatoni. Top with basil and extra parmesan cheese,  serve immediately.