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Although we've been experiencing an oppressive heatwave for over a month straight, for some strange reason I'm craving pasta. Admittedly, that craving does not go as far as a heaping bowl of fettuccine Alfredo; instead, I'm thinking that this bright, lemony, veggie-loaded summer pasta from Ania, the blogger behind Lazy Cat Kitchen, is just the ticket.
The most intriguing part of this recipe is the almond bacon. Of course, no one is denying you the right to crisp up your favorite kind of bacon, but these sweet, salty, and smoky sliced almonds are an amazing alternative if you're looking to keep this recipe vegan (or just looking to try out a new technique).
To make them, buy sliced almonds (not slivered) and preheat your oven to 250°F. Marinate the almond flakes in tomato paste, olive oil, maple syrup or brown sugar, soy sauce or tamari, and either liquid smoke or smoked sweet paprika. Place the coated almonds on a lined baking sheet and bake for 30 to 35 minutes, stirring halfway through.
While the almond bacon cooks, boil a package of pasta and stir-fry a package of Broccolini, then set aside. In a large pan, heat up olive oil with minced garlic and chili flakes. Toss the pasta in the garlic oil, add lemon zest and juice, and toss in the Broccolini. Top with almond bacon for an unexpected smoky crunch.
→ Get the Recipe: Vegan Broccoli Pasta with Almond Bacon from Lazy Cat Kitchen