Spring Artichoke Pesto Pasta

Add the artichoke hearts, garlic, olives, almonds, parsley, olive oil, lemon zest, lemon juice, salt and pepper to the bowl of a food processor and process, scraping the sides until you get a nice uniform smooth mixture. Taste and add more salt or lemon juice as needed.

Cut the snap peas in half lengthwise or into ½-inch pieces (whichever you prefer) Cut the asparagus into 1-inch pieces.

Bring a large pot of salted water to a boil and add the pasta and cook according to the package directions. 2-3 minutes before the pasta is finished cooking add the asparagus and snap peas to the pasta water. Drain the pasta and vegetables, reserving 1 cup of the cooking water.

In a small skillet heat the teaspoon of olive oil over medium heat. Add the almond meal and cook for 4-5 minutes until the almonds are golden, toasty and fragrant.

To serve put the pasta and vegetables back into the pot, add the artichokes, a cup of the pesto and ½ cup of the cooking liquid. Cook over medium heat for a few minutes until hot, adding additional cooking liquid to loosen the sauce if needed. Taste and add a squeeze of lemon or a pinch of salt if desired. Sprinkle the mint over the top along with a spoonful of the toasted almond mixture.