Spaghetti With Spinach Pesto And Almonds Recipe
Ingredients
| Blanched almonds | 1/2 Cup (16 tbs) (Spinach Pesto:) | |
| Garlic | 1 Clove (5gm) (Spinach Pesto:) | |
| Olive oil | 1 Cup (16 tbs) (Spinach Pesto:) | |
| Spinach leaves | 2 Cup (16 tbs), firmly packed (Spinach Pesto:) | |
| Italian parsley | 3/4 Cup (16 tbs) (Spinach Pesto:) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Spinach Pesto:) | |
| Vegetable oil | 1 Tablespoon (Spinach Pesto:) | |
| Salt | 1/2 Teaspoon (Spinach Pesto:) | |
| Spaghetti | 3/4 pound (Spinach Pesto:) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1. Prepare the Spinach Pesto: Place the almonds in the container of an electric blender or food processor. Cover and whirl until the nuts are finely ground; do not overgrind. Add the garlic; whirl until the garlic is finely chopped. Add the olive oil, spinach and parsley; whirl until the mixture is evenly chopped but still slightly chunky. Stir in the Parmesan cheese and the salt and pepper to taste.
2. Bring a large pot of water to a rolling boil over high heat. Add the vegetable oil and the 1/2 teaspoon salt. Add the spaghetti. Cook until al dente, firm but still tender, 10 to 12 minutes. Drain the spaghetti and toss with the pesto. Transfer the spaghetti to a serving bowl. Pass extra Parmesan cheese.
2. Bring a large pot of water to a rolling boil over high heat. Add the vegetable oil and the 1/2 teaspoon salt. Add the spaghetti. Cook until al dente, firm but still tender, 10 to 12 minutes. Drain the spaghetti and toss with the pesto. Transfer the spaghetti to a serving bowl. Pass extra Parmesan cheese.
Chef
