Almond Pasta with Tomato and Red Pepper Granita

April 2020
This was a lockdown accident! I decided to make a dish called 'Creamy Cashew Pasta with Sundried Tomatoes and Kale', only to find I didn't own the 3 key ingredients.  A bit of improvisation, however, hugely paid off! In the recipe, cashews are blitzed with garlic and lemon to make a sort of pesto so I substituted almonds.  I had made some tomato and red pepper granita the previous day and thought the sweetness of the red peppers could make up for the lack of sundried tomatoes.  Can you put ice on your hot pasta dish?  It seems yes! The result was a creamy, yet fresh and citrusy sauce, with a touch of heat from the garlic, and sweetness from the granita which gave refreshing little cold 'pops' on my tongue.  A few dry fried almonds sprinkled on top finished it off, adding a satisfying crunch and toasted flavours.

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