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Spinach Pesto Pasta with Almonds
My creamy spinach pesto recipe: the basil pesto haters loved this version and the lovers loved this spinach pesto to bits...
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 727 kcal
Ingredients
- 9 oz dry spaghetti (250 g)
- 5,5 oz fresh spinach (155 g)
- 1 medium garlic clove chopped
- 4 tbsp almonds (peeled)
- 1 oz parmesan cheese (28 g), shaved
- olive oil
- pepper
- salt
Instructions
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Coarsely crush the peeled almonds. Rinse the spinach and drain on a clean kitchen towel. Then blanch the spinach in some salted boiling water for 1 minute until tender. Immediately drain the spinach and carefully squeeze out the excess water.
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Then transfer the blanched spinach to a blender. Add the chopped garlic, the grated parmesan and half of the crushed almonds. Season with a little pinch of pepper and salt. Blend the ingredients for a couple of seconds.
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Add a little splash of olive oil and then blend again. Keep blending and adding olive oil until you end up with a slightly runny green pesto. Check the seasoning of the spinach pesto and add extra pepper or salt to taste if necessary.
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Cook the pasta in a large pan of salted boiling water until tender and then drain it. Return the hot pasta to the pan and add the spinach pesto. Stir the pasta well.
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Then transfer the spinach pesto pasta onto deep plates. Sprinkle with a little extra salt and olive oil. Garnish with the rest of the crushed almonds and serve the pesto pasta hot.