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

Saved

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,

Saved

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.

Saved

Cooksnaps

Saved

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

Similar Recipes

More Recipes

Spicy Peanut Butter

Ray368523
Fried Fish in Grated Daikon Sauce

Hiroko Liston
Leftover Egg White Soup

Hiroko Liston
(Coconut) Ricotta Panna Cotta

Mayflower
Aaliv Ladoo - Garden Cress Seeds Ladoo

Surekha Dongargaonkar
Pecans and Sweet Taters

skunkmonkey101
Onion Pakora / Fritters

Bethica Das
Lobia Paniyaram / Appe

Bethica Das
Methi Onion Pakora

Nutan Shah
Diet Milk Cookies 🍪🍪

Kulsoom Bukhari
Cinnamon Roll Cake

Hilary
Triple chocolate cake

Woman Who Bakes
Sambal (Indonesian spicy sauce)

Woman Who Bakes
Indonesian fried chicken

Woman Who Bakes
Coconut rice (Nasi Uduk)

Woman Who Bakes
Tomato Toast

Emily Forouzan
Sweet potato mochi donuts

Julianne Ovie
Aloo walay Parathay

MrsRiasat Ali
My Sliced Chicken with Salad, Avocado mix purèe,+Garlic Bread 😍

Maureen 😀
Salad Raita | Highway style Salad Raita

Mariam Azeem (Umme Sarim)
Mexican Tacos

Sneha Patel
Sooji and coconut burfi

Kulsoom Bukhari
Apple banana salad

azhagum arokiyamum/agasthiaherbs
Memoni Tandriye ji bhaji

Norveen Tauheed
Sprouted Rajma tikki

azhagum arokiyamum/agasthiaherbs