Pesto pasta is a wonderful mid-week lunch or dinner meal. Elevate your pesto game by making our creamy almond and sage pesto. These simple flavours will make you feel like you’re dining in Italy.
Cook the tortiglioni according to pack directions. Meanwhile make the pesto.
In a non-stick frying pan over medium heat toast the almonds for 3-4 minutes.
Add almonds and all remaining ingredients to a blender and pulse until chunky, adding oil as needed and salt and pepper to taste.
Once the paste is cooked, drain (reserve ½ cup of pasta water). In a large pot or frying pan over medium heat, mix pasta with pesto and reserved pasta water. Toss through spinach leaves. Serve with a sprinkle of parmesan and extra sage leaves.