Penne with spinach & almond pesto

Keep it simple with this quick and easy version of spinach and cheese pasta.

Recipe «Penne with spinach & almond pesto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 120g baby spinach leaves, 2 garlic cloves, chopped, 2 tbsp blanched almonds, toasted, chopped, 1 tbsp extra virgin olive oil, 1/2 cup fresh low-fat ricotta, crumbled , 1/3 cup freshly grated parmesan, 400g penne rigate .

Ingredients:

• 120g baby spinach leaves 
• 2 garlic cloves, chopped 
• 2 tbsp blanched almonds, toasted, chopped 
• 1 tbsp extra virgin olive oil 
• 1/2 cup fresh low-fat ricotta, crumbled 
• 1/3 cup freshly grated parmesan 
• 400g penne rigate 

Instructions

1. Blanch spinach in a large pan of lightly salted, simmering water for 10 seconds until wilted. Drain and immediately refresh under cold water. Drain again.
2. Squeeze as much liquid from the spinach as possible, then roughly chop. Place in a food processor with the garlic, almonds, oil, ricotta and 2 tablespoons parmesan, season, then blend until smooth and a vibrant green colour.
3. Meanwhile, cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Return pasta to pan with the pesto and reserved water. Stir over low heat for 30 seconds until combined and warmed through.
4. Divide pasta among bowls, sprinkle with remaining parmesan, then serve.