Title: Conchiglie with Spinach and Almond Sauce
Categories: Pasta Vegetable
Yield: 4 Servings
| 1/2 | lb | Pasta; small conchiglie |
| 1/2 | lb | Fresh spinach; cooke d/drained |
| | | Or frozen |
| 1 1/2 | tb | Fresh basil; chopped |
| | | Or 1 teaspoon dried |
| 1/2 | c | Fresh parsley; coarsely chopped |
| 1 | c | Pecorino cheese; grated |
| 1/2 | c | Blanched almonds |
| 2 | cl | Garlic; chopped |
| 1/4 | c | Butter; softened |
| 1/4 | c | Extra virgin olive oil |
| | | Pecorino or pepato cheese; grated |
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.