Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti con pesto di spinaci e mandorle

Spaghetti with Spinach and Almond Pesto

Name: Spaghetti with Spinach and Almond Pesto
Yield: Serves 4 servings
Ingredients: 10 1/2 oz spaghetti (300 g); 7 oz fresh spinach (200 g); 1 1/2 oz fresh basil (40 g); 1/2 clove garlic; 4 tablespoons grated Parmesan cheese; as needed Extra virgin olive oil,; as needed Salt,

La Pasticcioneria di Giusy @lapasticcioneria

Roma

Now more than ever, it's important to get plenty of vitamins! Here's a recipe for SPAGHETTI WITH SPINACH AND ALMOND PESTO. Raw spinach, almonds, fresh garlic, aged Parmesan cheese, and extra virgin olive oil make this dish a complete meal packed with vitamins, protein, minerals, and carbohydrates. This pesto is so good, you might want to eat it by the spoonful! 😉

La Pasticcioneria di Giusy @lapasticcioneria

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Ingredients

Serves 4 servings

10 1/2 ozspaghetti (300 g)
7 ozfresh spinach (200 g)
1 1/2 ozfresh basil (40 g)
1/2 clovegarlic
4 tablespoonsgrated Parmesan cheese
as neededExtra virgin olive oil,
as neededSalt,

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Steps

1

Start by cleaning the spinach and basil. Wash the leaves thoroughly and dry them well.
2

In a blender or food processor, add the spinach, basil, garlic, almonds, Parmesan, and salt.
3

Blend in short bursts, gradually adding extra virgin olive oil in a thin stream, until you get a smooth, creamy mixture.
4

Cook the spaghetti in a pot of boiling salted water. When done, drain the pasta but save some of the cooking water.
5

Toss the spaghetti with the pesto, a little of the reserved cooking water, and more olive oil if needed.