The summer potluck season is here! One of the challenges of preparing a dish to share with a group is food sensitivities or preferences. Some of your gathering may be vegetarian, or gluten-free, or dairy-free, or all three. Pasta is pretty easy to do gluten-free, there are many gluten-free brands available that are pretty good (we’ve been using Bionaturae lately). But if you’re going dairy-free, what about the Parm? To me pasta without Parmesan, or some other nutty cheese, is just missing something. So, following a tip from Sunset Magazine, I used chopped toasted almonds instead. You still get that nutty richness from the almonds, and lots of flavor.

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