Artichoke, almond and olive sauce

Full of texture and delicious savoury flavours, this divine artichoke, almond and olive sauce is beautiful tossed through al dente pappardelle.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Artichoke, almond and olive sauce
  • 3/4 cup (180ml) extra virgin olive oil
  • 1/3 cup (55g) roasted almond kernels
  • 3 clove garlic, sliced thinly
  • 350 gram marinated artichokes, drained, sliced thinly
  • 1 cup (160g) green olives
  • 2 teaspoon finely grated lemon rind
  • 3/4 cup whole flat-leaf parsley leaves
  • salt and ground black pepper, to season
  • pecorino flakes, for serving
  • pappardelle, cooked, to serve


Artichoke, almond and olive sauce
  • 1
    Reserve 1/2 cup of the pasta cooking water before draining the pappardelle or pasta of choice.
  • 2
    Heat the oil in a large frying pan; add the almonds and garlic; cook, stirring, until almonds are toasted and garlic is fragrant. Add the artichokes, stir until heated through.
  • 3
    Stir in olives, rind and parsley, toss through drained pasta with enough of the reserved cooking water to coat paste lightly. Season to taste with salt and pepper. Sprinkle with pecorino before serving.


Not suitable to freeze. Suitable to microwave.

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