1.5 – 2 reviews • Almond Recipes
| Level: |
Easy |
| Total: |
40 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- Kosher salt
- 1 pound spinach fettuccine
- 1/3 cup slivered almonds
- 4 cups baby spinach
- 2 cups fresh mint
- 1 clove garlic
- 1/2 cup extra-virgin olive oil
- 3/4 cup grated pecorino cheese, plus more for topping
- Freshly ground pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot.
- Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
- Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto.
- Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
832 |
| Total Fat |
40 g |
| Saturated Fat |
9 g |
| Carbohydrates |
92 g |
| Dietary Fiber |
8 g |
| Sugar |
4 g |
| Protein |
26 g |
| Cholesterol |
26 mg |
| Sodium |
538 mg |