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How to make Penne with spinach & almond pesto

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 120g baby spinach leaves
  • 2 garlic cloves, chopped
  • 2 tablespoons blanched almonds, toasted, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup (120g) fresh low-fat ricotta, crumbled
  • 1/3 cup (25g) freshly grated parmesan
  • 400g penne rigate

Method

  • Step 1 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.
  • Step 2 Squeeze as much liquid from the spinach as possible, then roughly chop. Place in a food processor with the garlic, almonds, oil, ricotta and 2 tablespoons parmesan, season, then blend until smooth and a vibrant green colour.
  • Step 3 Meanwhile, cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Return pasta to pan with the pesto and reserved water. Stir over low heat for 30 seconds until combined and warmed through.
  • Step 4 Divide pasta among bowls, sprinkle with remaining parmesan, then serve.