- Farfalle with Spinach and Pesto
- (Farfalle Con Spinaci e Pesto)
1/3 cup blanched almonds
8 ounces fresh spinach
4 tbs unsalted butter
4 scallions, cut in 1-inch lengths
2 medium garlic cloves, split in half
1/3 cup tightly packed parsley leaves
1/2 cup extra virgin olive oil
Freshly milled black pepper
1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb Farfalle pasta
Toast the almonds, by placing them on a cookie sheet and toasting them on a center rack of pre-heated 350° F oven for 5 to 7 minutes.
Remove from oven and let cool to room temperature.
Place in food processor.
Run machine nonstop until coarsely chopped.
Wash the spinach several times in lukewarm water.
Blot leaves dry with paper towel and cut into 1-inch pieces; set aside.
In a small saucepan, melt 3 tbs butter over low heat.
Add scallions and garlic and cook, covered, until tender, about 3 minutes.
Place scallion-garlic mixture in food processor.
Add spinach, parsley, olive oil, 1/2 tsp salt and pepper.
Turn machine on and run nonstop for 30 seconds.
Stop machine once or twice and scrape down inside of work bowl with a rubber spatula.
Run machine until you have a smooth, thick paste.
Transfer to a bowl and blend in Romano-Parmigiano cheese mixture with a fork.
Cook pasta in 6 quarts boiling water with 1 tbs salt until 'al dente'.
Before draining pasta, take about 1/2 cup of pasta water and set aside.
Drain pasta in colander, transfer to a bowl containing 1 tbs softened butter and toss quickly.
Toss half of the pesto sauce and half of the almonds with pasta.
Add about 6 tbs of the pasta water and toss.
Add remaining pesto sauce and toss well again.
Garnish with remaining almonds and serve with additional freshly grated cheese. Serves 4-6.
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