500g tortiglioni
Water, if needed
2 cups baby leaf spinach
Extra sage to serve
Grated parmesan to serve
For the almond and sage pesto:
2 cups fresh sage leaves
1 cup natural almonds
1/3 cup oil (extra virgin olive oil or avocado oil work well)
2 cloves garlic, peeled
1/2 cup grated parmesan
1/2 lemon, zest and juice
2 cloves garlic
Salt and pepper, to taste
Method
- Cook the tortiglioni according to pack directions. Meanwhile, make the pesto.
- In a non-stick frying pan over medium heat, toast the almonds for 3-4 minutes.
- Add almonds and all remaining ingredients to a blender and pulse until chunky, adding oil as needed and salt and pepper to taste.
- Once the pasta is done, reserve 1/2 cup of pasta water, then drain. In a large pot or frying pan over medium heat, mix pasta with pesto and reserved pasta water. Toss the baby spinach leaves through the pasta. Serve with a sprinkle of parmesan and extra sage leaves.
Tip: Swap out the tortiglioni for penne or rigatoni if you want to. A short pasta with ridges is best as it will catch and hold the sauce.
