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Penne with spinach & almond pesto
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Simplify with this speedy spinach and cheese pasta recipe.
Ingredients:
  • 120g baby spinach leaves
  • 2 garlic cloves, chopped
  • 40.00 ml blanched almonds, toasted, chopped
  • 18.20 gm extra virgin olive oil
  • 120g ricotta
  • 25g parmesan
  • 400g penne rigate
Instructions:
  • Quickly blanch spinach in salted simmering water for 10 seconds until wilted. Drain and refresh in cold water, then drain again.
  • Thoroughly wring out the spinach to remove excess liquid, then coarsely chop it. Combine the spinach in a food processor with garlic, almonds, oil, ricotta, and 2 tablespoons of parmesan. Season generously, and blend until creamy and vibrant green.
  • Cook the pasta in a large pot of salted boiling water as per package directions. Save 1/4 cup (60ml) of the cooking water. Put the drained pasta back into the pan along with the pesto and reserved water. Stir on low heat for 30 seconds until heated and well mixed.
  • Serve the pasta in individual bowls and finish with a generous sprinkle of the remaining parmesan before enjoying.

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