Toasted Almond Pasta Salad

Ingredients

• 0.3 cup almonds sliced
• 10 ounces ditalini pasta 
• 1 tablespoon thyme leaves fresh roughly chopped preferably lemon thyme
• 6 servings kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 0.3 cup parmesan cheese grated
• 6 servings pepper freshly ground
• 1 pinch pepper flakes red
• 1 small shallots finely chopped

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Preheat the oven to 350 degrees F.
2. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
3. Meanwhile, bring a pot of salted water to a boil.
4. Add the pasta and cook as the label directs, then drain and rinse under cold water.
5. Transfer to a serving bowl and toss with the olive oil, parmesan, lemon juice, shallot, thyme, 1 teaspoon salt and about half of the almonds. Season with salt and pepper. Top with the remaining almonds and the red pepper flakes.
6. Photograph by Anna Williams