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| RECIPE FOR CONCHIGLIE WITH SPINACH AND ALMOND SAUCE |
Title: Conchiglie With Spinach And Almond Sauce
Serves: 4
Ingredients:
| 0.50 | lb | Pasta; small conchiglie | | 0.50 | lb | Fresh spinach; cooke | | | -d/drained | | | Or frozen | | 1.50 | tb | Fresh basil; chopped | | | Or 1 teaspoon dried | | 0.50 | c | Fresh parsley; coarsely | | | -chopped | | 1.00 | c | Pecorino cheese; grated | | 0.50 | c | Blanched almonds | | 2.00 | cl | Garlic; chopped | | 0.25 | c | Butter; softened | | 0.25 | c | Extra virgin olive oil | | | Pecorino or pepato cheese; | | | -grated |
Instructions:
Recipe by: The New Pasta Cookbook Cook conchiglie in boiling salted water until al dente.
Place all ingredients in a blender or food processor and blend to a smooth paste.
Take 1/4 cup of the pasta cooking water and blend into the sauce.
Drain the cooked pasta and stir sauce through it.
Serve with extra grated Pecorino, or grated Pepato for added oomph.
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