Spinach Almond Pesto Orecchiette with Lemon Olive Oil Recipe

$0.00

Pesto Orecchiette

Spinach, Almond Pesto over Orecchiette with Lemon Olive Oil  Recipe

Ingredients:

-1 cup slivered almonds
-1/2 cup pine nuts
-1 (10 0z) package frozen spinach – thawed
-6 garlic cloves
-1/2 cup Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-1/2 cup Chicken or Vegetable Broth
-1 cup grated Parmesan Cheese
-1 lbs Orecchiette pasta

Steps:

Place almonds & pine nuts in dry skillet over medium heat
1.Toast stirring occasionally 3-5 minutes
2.Combine all ingredients, except 1/2 cup almonds. Blend in food processor, blending until smooth.
3. Cook pasta to directions
Serve sauce with tossed pasta
Top with remainder of almonds

 

Sonoma Farm

Oct 2012

Reviews

There are no reviews yet.

Be the first to review “Spinach Almond Pesto Orecchiette with Lemon Olive Oil Recipe”

Your email address will not be published. Required fields are marked *