In a stand mixer combine dry ingredients.

Add egg whites and olive oil.

Mix on low to medium speed with flat beater.

When ingredients come together, switch to dough hook. When dough leaves the sides of the bowl increase speed to medium high and knead dough for 5 minutes.

Form dough into log, cover with Saran wrap and let rest for 30 minutes.

If dough doesn't come together: if too dry add a little water until dough comes together. If too wet and sticky add small amounts of flour, a tbsp at a time until dough leaves sides of the bowl. Dough should not be sticky. Add more flour and let knead if dough feels tacky.

Once dough has rested roll out pasta dough with pasta machine and cut macaroni to desired size: spaghetti, fettucini, tagliatelle, parpadelle, etc.

Let cut pasta dry well before cooking.

Toast almonds at 350 degrees for 5-8 minutes or until golden brown. Use 1/2 cup of the almonds for the pesto and set aside 1/2 cup for later.

Put 1/2 cup of almonds, 4 cups of spinach, lemon juice, cheese, garlic, salt, and pepper flakes into a food processor and blend.

Stop to scrape sides of bowl. Make sure to scrape down any large chunks of spinach.

Continue to blend the mixture and add olive oil in a stream through the top of the food processor.

Once olive oil is added and pesto is blended, taste and adjust salt and pepper to your taste.

You can store pesto in a sealed container for up to a week.

Preheat oven to 425 degrees. Line a half sheet pan with a silpat.

Cut tomatoes in half, lengthwise, trimming the tops, and place on sheet pan.

Rub with olive oil and coat with balsamic vinegar.

Sprinkle with coarse salt and pepper.

Roast in 425 oven for 30-35 minutes or until tender and lightly browned.

Let cool slightly, dice and set aside.

In a large stock pot (6 - 8 quarts) bring water to boil and salt well.

Chop 1/2 cup of the reserved toasted almonds.

Put the rest of the spinach from the 5 ounce bag in a bowl.

Add pasta to water and stir with large fork or tongs.

Heat pesto on low heat in a large non stick saute pan.

Once pasta is adante (cooked but has a bite to it, not mushy), usually about 4-5 minutes, use a strainer to scoop it out of the pot and add half of it to the pesto.

Add the remaining spinach. Add the rest of the pasta. Add a ladel of the pasta water.

Increase the heat to medium. Toss together in the pesto. The spinach will wilt.

Taste and add cheese if needed.

Put into a large serving bowl or individual serving bowls.

Top with chopped roasted tomatoes, chopped almonds, and grated cheese.