Pasta in Almond Garlic Sauce

Ingredients

• 2 ounces almonds chopped
• 0.5 cup basil divided (torn if large)
• 0.5 cup basil divided (torn if large)
• 4 ounces blanched almonds and whole
• 1 pound pasta 
• 3  garlic clove smashed
• 1 tablespoon juice of lemon fresh
• 0.3 cup mint leaves divided (torn if large)
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.5 cup parmesan grated for serving
• 10 ounces peas frozen
• 3 tablespoon butter unsalted divided
• 0.8 cup water 

Equipment

• bowl
• frying pan
• whisk
• pot
• blender

Directions

1. Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
2. Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
3. Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides.
4. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes.
5. Add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes.
6. Whisk in remaining 2 tablespoons butter until melted.
7. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes.
8. Add cheese and lemon juice and stir until combined well.
9. Remove from heat and stir in half of basil and mint and salt and pepper to taste.
10. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.