Farfalle with Artichokes, Peppers, and Almonds

Ingredients

• 1 cup roasted almonds divided
• 0.8 pound baby artichokes ( 5)
• 12 ounces farfalle pasta 
• 0.5 cup flat-leaf parsley chopped
• 2  garlic cloves finely chopped
• 0.8 tsp kosher salt 
• 2  lemon zest divided
• 0.3 cup olive oil extra-virgin
• 0.8 teaspoon pepper 
• 16 oz roasted bell peppers red rinsed chopped

Equipment

• bowl
• knife
• pot
• mandoline

Directions

1. Combine lemon zest and juice from 1 lemon in a large bowl with the garlic, pepper, 3/4 tsp. salt, the oil, and roasted peppers.
2. Put juice from remaining lemon in another large bowl, half full of water. Pull off and discard outer leaves from 1 artichoke at a time, down to tender, pale centers.
3. Cut off and discard thorny tips, trim stems, and drop into lemon water.
4. Slice 1 artichoke at a time paper-thin lengthwise, using a mandoline or knife, and stir as cut into pepper mixture.
5. Let stand about 30 minutes.
6. Meanwhile, cook pasta as package directs in a large pot of salted boiling water.
7. Drain pasta, saving 1 cup pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup almonds.
8. Mix in a little pasta water if needed for a looser texture.
9. Serve with remaining almonds and season with salt to taste.