Penne With Spinach and Almond Pesto

Ingredients

• 120 g baby spinach leaves
• 2 garlic cloves
• 2 tablespoons blanched almonds
• toasted
• chopped
• 1 tablespoon extra virgin olive oil
• 120 g fresh ricotta
• crumbled
• 13 cup freshly grated parmesan cheese
• 400 g penne rigate

Instructions

1. Blanch spinach in a large pan of lightly salted simmering water for 10 seconds until wilted.
2. Drain and immediately refresh under cold water.
3. Drain again.
4. Squeeze as much liquid as possible out of the spinach, then roughly chop.
5. Place spinach in food processor together with all other ingredients except the penne and half the parmesan.
6. Blend until smooth.
7. Meanwhile, cook pasta in boiling water as per instructions on packet.
8. Drain, reserving 1/4 cup of cooking water.
9. Return pasta to pan with reserved water and the pesto.
10. Stir over low heat for 30 seconds until combined and warmed through.
11. Divide pasta among bowls and sprinke with remaining parmesan, then serve.