Penne With Spinach and Almond Pesto
- 120 g baby spinach leaves
- 2 garlic cloves
- 2 tablespoons blanched almonds, toasted, chopped
- 1 tablespoon extra virgin olive oil
- 120 g fresh ricotta, crumbled
- 13 cup freshly grated parmesan cheese
- 400 g penne rigate
- Blanch spinach in a large pan of lightly salted simmering water for 10 seconds until wilted.
- Drain and immediately refresh under cold water.
- Drain again.
- Squeeze as much liquid as possible out of the spinach, then roughly chop.
- Place spinach in food processor together with all other ingredients except the penne and half the parmesan.
- Blend until smooth.
- Meanwhile, cook pasta in boiling water as per instructions on packet.
- Drain, reserving 1/4 cup of cooking water.
- Return pasta to pan with reserved water and the pesto.
- Stir over low heat for 30 seconds until combined and warmed through.
- Divide pasta among bowls and sprinke with remaining parmesan, then serve.
baby spinach leaves, garlic, blanched almonds, extra virgin olive oil, fresh ricotta, parmesan cheese, penne rigate
Taken from www.food.com/recipe/penne-with-spinach-and-almond-pesto-419981 (may not work)