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Penne with spinach & almond pesto

by wiki
10 April, 2019
in Dinner
0
Penne with spinach & almond pesto
Penne with spinach & almond pesto
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

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

Ingredients

  • 120g baby spinach leaves
  • 2 garlic cloves, chopped
  • 2 tablespoons blanched almonds, toasted, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup (120g) fresh low-fat ricotta, crumbled
  • 1/3 cup (25g) freshly grated parmesan
  • 400g penne rigate

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Divide pasta among bowls, sprinkle with remaining parmesan, then serve.
  • Low sodium
  • Low sugar
  • Vegetarian

Nutrition

  • 2089 kj

    Energy

  • 14g

    Fat Total

  • 4g

    Saturated Fat

  • 5g

    Fibre

  • 19g

    Protein

  • 20mg

    Cholesterol

  • 172.56mg

    Sodium

  • 1g

    Carbs (sugar)

  • 72g

    Carbs (total)

All nutrition values are per serve
  • Author: Louise Pickford
  • Image credit: Ian Wallace
  • Publication: Taste.com.au

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