Tagliatelle with sugar snap peas, lemon and toasted almonds | Quick Italian pasta

Bring a generous amount of water to a boil in a large pot, add 1 teaspoon of salt, then cook the tagliatelle pasta according to the package instructions until al dente. Reserve 1-1.5 ladles of the cooking water (approx. 150 ml) before draining.

In a dry skillet over low heat, toast the sliced almonds for 2-3 minutes until golden, being careful not to burn them, then set aside in a small bowl.

In the same skillet, heat the extra virgin olive oil and half of the butter. Add the finely chopped or minced garlic and sauté over low heat for 1 minute until fragrant.