YIELD: 24 Servings
1 1/2 cups olive oil
1 1/2 cups minced garlic
18 cups chicken stock
3 cups roasted almond butter
1/4 cup salt black pepper as needed
12 cups blanched broccoli florets
12 cups cauliflower
3 cups julienne carrots
3 cups julienne roasted red peppers
48 cups cooked fettuccine
1 1/2 cups chopped parsley
1 1/2 cups grated Parmesan cheese
1 1/2 cups toasted slivered almonds
FOR EACH SERVING, TO ORDER:
- In sautè pan, heat 1 Tbsp. oil and 1 Tbsp. garlic over medium heat until garlic starts to sizzle. Add 3/4 cup stock, 2 Tbsps. almond butter, 1/2 tsp. salt and a pinch of black pepper. Bring to a simmer, whisking until smooth.
- Add 1/2 cup broccoli, 1/2 cup cauliflower, 2 Tbsps. carrots and 2 Tbsps. peppers; simmer for 1 minute. Add 2 cups fettuccine and 1 Tbsp. parsley; simmer, turning occasionally with tongs, until fettuccine is heated through and lightly coated with sauce.
- Mound in warm pasta bowl. Sprinkle with 1 Tbsp. cheese and 1 tablespoon almonds.
Recipe and photo from the Almond Board of California