I originally saw this recipe on The Kitchn website (which is a very nice website, by the way, for daily food inspiration--www.thekitchn.com) and the authors saw it in the April edition of Gourmet magazine.
The idea was kind of intriguing--creating a pasta sauce from pureed garlic, almonds, and liquid. It seemed hearty but not too much of a guilty indulgence. I also thought the combination of almonds, peas, basil, mint, and lemon was very appropriate for the season.
You can find the recipe here. I used dry white wine to make the sauce rather than water since I felt like that would add some extra zing. I also used lemon zest as well as lemon juice since it is so flavorful and I hate to waste the zest.
The result was good--maybe not incredible beyond my wildest dreams--but it was certainly an enjoyable Spring dish for a lovely warm day.
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