Authentic home cooking from Italy, with US measurements.

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

Tagliatelle with Spinach and Almond Pesto

Name: Tagliatelle with Spinach and Almond Pesto
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: For the pesto; 7 oz fresh spinach (200 g); 1/3 cup raw almonds with skins (50 g); 2 tablespoons extra virgin olive oil (25 g); Salt and pepper, to taste; For the pasta; 2 1/2 cups durum wheat semolina flour (about 300 g); 1 egg; as needed Spinach cooking water,

Francesca Diomede @franci_diomede22

If there's one thing I absolutely love, it's simple, flavorful pasta dishes. Pesto is one of my favorites, and when I saw the recipe from the talented @Sweetly_Elvie, I saved it right away. This is a simple dish—tagliatelle with spinach pesto comes together quickly, using the cooking water from fresh spinach that you’d normally throw away. The result is a healthy, light dish that’s still full of flavor.

Francesca Diomede @franci_diomede22

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Ingredients

60 minutes

Serves 4 servings

For the pesto
7 ozfresh spinach (200 g)
1/3 cupraw almonds with skins (50 g)
2 tablespoonsextra virgin olive oil (25 g)
Salt and pepper, to taste
For the pasta
2 1/2 cupsdurum wheat semolina flour (about 300 g)
1egg
as neededSpinach cooking water,

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Steps

60 minutes

1

Wash the spinach thoroughly and cook it in a small amount of lightly salted water. Drain, squeeze out excess water, and set aside the cooking water.
2

Roughly chop the almonds, reserving about 10 whole almonds to finish the dish. Place all the ingredients in a blender, including the chopped almonds, except for the olive oil, which you’ll add in a thin stream. Blend until you have a smooth sauce.
3

To make the pasta: Sift the flour into a bowl, make a well in the center, and add the egg. Mix with a fork, adding spinach cooking water as needed.
4

Once the liquid is absorbed, transfer the dough to a floured surface and knead by hand until smooth. Cover and let rest for 30 minutes.
5

Roll out the dough and cut into tagliatelle noodles.
6

Bring a large pot of water to a boil. Cook the tagliatelle, drain, and toss well with the spinach pesto. Add a little cooking water if needed to loosen the sauce.
7

Plate the pasta and top with the sliced almonds.

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Cooksnaps

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Francesca Diomede @franci_diomede22

Published in the US on September 04, 2025 14:01

Adoro cucinare e fare lavorare la fantasiala trovo la più bella espressione dell'amoree ogni piatto diventa originaleil mio profilo Instagram e' @francidiomede

Keywords

Pepper Pasta Egg Cheera Almond

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