Conchiglie with Spinach and Almond Sauce
Recipe By : The New Pasta Cookbook
Cook conchiglie in boiling salted water until al dente.
Place all ingredients in a blender or food processor and blend
to a smooth
paste. Take 1/4 cup of the pasta cooking water and blend into
Drain the cooked pasta and stir sauce through it. Serve with extra
Pecorino, or grated Pepato for added oomph.
NOTES : The beautiful color and good coating quality of this sauce
very versatile. You can toss in some diced feta, or some crisp
bacon pieces or serve the dish in smaller portions as an
accompaniment to grilled or poached fish.
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