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Photo Credit: Elizabeth Newman

Pasta Alla Giadzy

15 MINPrep Time
15 MINCook Time
6Servings
by Giadzy
Photo Credit: Elizabeth Newman
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Part pesto, part alfredo, all delicious: this Giadzy original creation is Giada’s newest weeknight go-to, and once you try it, you’ll understand why. What makes this sauce completely unique is using an entire meyer lemon - yes, skin, seeds and all! - in the recipe. It adds the perfect elements of sweet, sour, and just the perfect touch of bitterness to offset the remaining rich ingredients. It all comes together to make a sauce that’s so deliciously creamy, but with the heft of pesto from the toasted almonds and ricotta cheese. It’s truly delicious.

Serve this pasta alongside any of your favorite proteins, like Giada’s weeknight chicken thigh parmesan or beef.

Pasta Alla Giadzy

 

star

Pasta Alla Giadzy

Rated 5.0 stars by 1 users

Category

Pasta

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Calories

736

Author:

Giadzy

Ingredients

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.

Video

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
736
Amount/Serving % Daily Value
Carbs
66 grams
Protein
30 grams
Fat
41 grams
Saturated Fat
14 grams
Cholestrol
60 milligrams
Sodium
499 milligrams
Fiber
5 grams
Sugar
4 grams

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2 reviews & comments

  • Author's avatar image
    Fabiola - Jul 05
    ★★★★★
    ★★★★★

    Looks delicious, wonder if I can not find Meyer lemon . Can I use the sorry to lemon oil?

    The Giadzy Kitchen - Jul 05

    Absolutely! Lemon oil can be a potent substitute for Meyer lemon in recipes. Just start with a small amount and adjust to taste for that zesty flavor punch!

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