Serves 4-ish (or two really hungries)

Photo By VK Rees

This alfredo is deceptively simple, but totally creamy with a hint of nuttiness. The almonds act a little bit different than cashews when blended, because they retain some of their texture reminiscent of hard cheese. Which is, of course, a must for Alfredo. Combined with a lil? lemon and nooch, it gets the job done!

I love to serve it with really really REALLY garlicky broccoli. The secret to getting it good and garlicky is adding the garlic at the end. That way the garlic doesn?t burn but you can take your time getting the broccoli cooked just right.

This recipe is originally from Isa Does It.

Recipe Notes

~Slivered almonds are great here because the skin is removed, and it makes the sauce a bit smoother, and keeps the sauce looking creamy and pristine.
~Truffle oil gives this pasta an allure that screams ?Fancy day!? Even if it?s just you on the couch watching ?Bridgerton? for the third time. Or is it the fourth" It?s a fun ingredient to have around, and, although it?s a little pricey, it ain?t nothing compared to the cost of an actual truffle.

~It will take about 1 1/2 pounds of broccoli to make 6 cups. That means it should weigh 1 1/2 pounds when you pick it up from the store and once you?ve butchered it and discarded the rough ends, it will equal about 6 cups.

Ingredients

For the Alfredo:
1/2 lb linguine
1 cup slivered almonds
1 1/4 cups vegetable broth
1 tablespoon fresh lemon ...