This is another recipe that I came up with green almonds. Slice the green almonds thin and add them to tomato-basil sauce and pasta. When lightly cooked, green almonds have a wonderful flavor and texture, providing quite a different experience from the raw ones. For those of you new to green almonds, this is how I’d describe Green almond’s taste profile:
Outer green skin: Bitter and sour, like how it tastes when you bite into an olive.
The middle white part: Sour and sweet, like tender green mango.
The inner undeveloped almond seed part: Sweet and jelly like, similar to toddy palm seeds (Taati munjalu).
Green Almond Pasta
1 teaspoon peanut oil or ghee
1 small onion, chopped
1 cup thinly sliced green almonds (like shown in the photo above)
2 cups mixed vegetables like carrot, zucchini, peas and corn
2 cups tomato-basil sauce
salt and chilli powder – to taste
Whole wheat pasta – enough to serve for four
Bring a pot of water to boil. Add pasta and cook to al-dente. Drain and keep aside.
In a large pan, sauté the onion in oil or ghee until translucent.
Add the green almonds and vegetables. Saute until tender for 5 minutes.
Stir in tomato-basil sauce, salt and chilli powder.
Cover the pan and simmer the sauce for about 10 minutes, stirring often.
Add the cooked pasta to the simmering sauce. Toss the ingredients well. Serve hot.
© Recipe and Photos Copyright 2009 Indira Singari.
Green Almond Pasta ~ Meal Today