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Homemade Pasta with Spinach Almond Pesto and Roasted Tomatoes

Course: Main
Author: Angela Marinelli - Nourishment Connection

Ingredients

Total Ingredients Needed

  • 5 ounce bag spinach
  • 8 plum tomatoes cut in half lengthwise
  • 1 cup almonds raw, unsalted, toasted
  • 3/4 cup egg whites
  • 2 3/4 cup plus 2 tbsp - 3 cups whole grain spelt flour
  • 1 clove garlic
  • 2 tbsp pecorino Romano cheese
  • 2 tbsp fresh lemon juice
  • 3/4 cup plus 2 tsp extra virgin olive oil
  • 2-3 tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 1/8 - 1/4 tsp red pepper flakes
  • Coarse salt and black pepper

Ingredients For 1 lb Pasta

  • 3/4 cup egg whites
  • 1/4 cup extra virgin olive oil
  • 2 3/4 cup plus 2 tbsp - 3 cups spelt flour
  • 1/4 tsp sea salt

Ingredients for Spinach Pesto

  • 4 cups spinach
  • 1/2 cup almonds raw, unsalted
  • 1 clove garlic
  • 2 tbsp pecorino Romano cheese or vegan rice cheese
  • 2 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/8 - 1/4 tsp red pepper flakes
  • 1/2 cup high quality extra virgin olive oil

Ingredients for Roasted Tomatoes

  • 8 plum tomatoes cut in half lengthwise
  • 2-3 tbsp balsamic vinegar
  • 2 tsp extra virgin olive oil
  • Sea salt and pepper

Instructions

Mix the Pasta Dough

  • 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.

Make Your Pesto

  • 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.

Roast Your Tomatoes

  • 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.

Cook Pasta and Assemble Dish

  • 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.