50 ml (1/4 cup) sliced almonds

340 g (3/4 lb) whole-wheat spaghetti

½ head broccoli, tops cut into florets, stems peeled and sliced thinly

500 ml (2 cups) snow peas, trimmed

1 red bell pepper, cut into 2.5-cm (1-inch) pieces

125 ml (1/2 cup) unsalted almond butter

50 ml (1/4 cup) reduced-sodium soy sauce

45 ml (3 tbsp) fresh lime juice

30 ml (2 tbsp) brown sugar

15 ml (1 tbsp) chili-garlic sauce

1 scallion, green part only (about 45 ml/3 tbsp)

1. Bring a large pot of water to a boil. Meanwhile, in a dry skillet over medium heat, toast almonds, stirring frequently, until golden, about 3 minutes.

2. Cook pasta according to package directions. Three minutes before pasta is ready, add broccoli to pasta pot. One minute before it is ready, add snow peas and red pepper to the pot.

3. While pasta is cooking, make sauce. In a large bowl, place almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and 45 ml (3 tbsp) of the pasta water and whisk until smooth.

4. Drain noodles and vegetables, return them to pasta pot, add sauce and toss to coat. Serve garnished with toasted almonds and scallion greens.

Makes 6 servings.

Nutritional information per 375-ml (1 ½-cup) serving: 410 calories, 16 g fat, 1.5 g saturated fat, 15 g protein, 60 g carbohydrates, 17 g fibre, 85 mg cholesterol, 460 mg sodium.

Source: California Almonds