"The sauce didn't reduce as much as I expected — hold off on adding the pasta water until you're sure the sauce is thick enough. I added a little flour to the sauce in the last few minutes over the stove to get it to thicken properly. I substituted diced mushrooms (royal trumpet and portabella) for the peas, which I didn't have around/don't much like, and they soaked up the flavor well. The lemon and almond is certainly a different flavor combination — not sure how much I like it — but it's a good hearty dish that could feed a pretty large group easily.