It's that time of month when a new batch of food magazines is due out (delicious, Gourmet Traveller, Vogue Entertaining, etc), and one of my favourite past-times is tagging each one with the recipes I want to try. I estimate that I end up making about 15-20% of the tagged ones...
Not great stats, so it's a good thing that this dish actually ended up on the dining table last tonight. It is a fairly light dish from September delicious magazine, redolent with garlic and almonds, and a vivid green in colour. It is also a good source of calcium - what's not to like?This is not exactly Project HealthKick material, but please give me credit for trying.
Penne with Spinach and Almond Pesto
serves 4
Ingredients
120g baby spinach
2 cloves garlic, crushed
2 tbsp almond flakes, chopped
1 tbsp olive oil
1/2 cup (120g) fresh low-fat ricotta, crumbled
1/3 cup (25g) grated parmesan
400g penne rigata
Method
1. Blanch spinach in boiling water for 10 seconds. Drain and refresh under cold water, then drain again. Squeeze as much water from the spinach as possible, then chop roughly.
2. Put spinach in a food processor with the garlic, almonds, olive oil, ricotta and 2 tablespoons of parmesan cheese. Season with salt and pepper. Process until smooth.
3. Meanwhile, cook pasta until al dente, about 15 minutes. Drain the pasta but save about 1/4 cup of the cooking water.
4. Add the pesto to the pasta in the pan and mix together.
5. Serve pasta in bowls with remainin parmesan sprinkled on top.
Recipe adapted from delicious (Sept 2009)
Mix the spinach, almonds, garlic, oil and ricotta in a food processor
Lovely green pesto!
Spinach and Almond Pesto with penne
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