Capellini in Almond and Parsley Sauce
Ingredients:
1 pound of angel-hair Capellini
Recipe:
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16 cloves of garlic, peeled.
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½ pound of Nabulsi/Akkawi
cheese, diced. (available at most
Arabic groceries), or you can
substitute by Greek/Bulgarian
feta
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Pre-cook the pasta, cool and set aside.
Roast the blanched almonds in a pan with a teaspoon of
olive oil on mid-high heat.
Grind the roasted almonds and the parsley separately in a
food-grinder/food processor.
Prepare the Parsley-Almonds sauce by adding the ground
almonds and ground parsley with ¾ cup of olive oil to a
food mixer and mix well.
Cook to order in a big frying pan:
1 bunch of parsley
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½ pound pack of Canaan's almonds,
blanched
½ cup of Canaan’s Rumi/Nabali
olive oil
¼ pound of sundried tomatoes
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Start by adding 2 tbsp of olive oil to the pan on mediumhigh heat.
Add cloves of garlic and stir gently until golden.
If you like your food spicy, you may add a few slices of red
hot chilli pepper now.
Add cooked pasta, and turn gently.
Add parsley-almond sauce which you prepared, and mix
well.
Add sundried tomatoes, and cheese blocks and turn every
half a minute
Keep on stove for 2-3 minutes
Spread in your serving dishes, and enjoy!
"Sahha ow Afyeh": Bon Apetit!