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Spinach Almond Pesto Orecchiette with Lemon Olive Oil Recipe

Pesto Orecchiette

Spinach, Almond Pesto over Orecchiette with Lemon Olive Oil  Recipe


-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


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


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