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.
Note
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