Pasta with almond sauce this is an unusual dish – both sweet and savory. The texture is crunchy and creamy. The whole is complemented by slightly blanched spinach leaves and sweet raisins.
This dish will become a gem in the menu of every flavor connoisseur, so serve it for a formal and romantic dinner for two.
- 400 g tagliatelle or other pasta,
- 200 g of almond flakes,
- 50 g tartego sera pecorino,
- 50 g fresh spinach,
- 3 cloves of garlic,
- 1 handful of raisins,
- 3 teaspoons of oregano,
- 3 tablespoons of olive oil,
- ½ teaspoon of salt,
- ½ teaspoon of black pepper.
Set aside 2 tablespoons of the flaked almonds for later use.
Place the remaining almonds and garlic cloves in a food processor and blend into small pieces. Add oregano and pulse a few more times until combined.
Heat the olive oil in a pan over medium heat. Add the almond mixture, raisins, previously reserved almond flakes, salt and pepper. Fry everything for about 5 minutes, stirring constantly.
Cook the pasta al dente according to the instructions on the package. When straining, reserve a cup of the cooking water.
Add spinach to the almond mass and mix briefly. Then add the cooked pasta and pour some of the cooking water over it to loosen the sauce. The amount of water used depends on individual preferences regarding the consistency of the sauce. Season everything with salt and pepper.
Place the pasta with almond sauce on a plate and sprinkle with grated pecorino cheese. Serve warm.
Store leftovers in the refrigerator in an airtight container. Use within 2-3 days.
Source: Terazgotuje.pl
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