A picture of Delia's Trofie with Sautéed Spinach, Almonds and Grana Padano Riserva recipe

Trofie with Sautéed Spinach, Almonds and Grana Padano Riserva

Did you know, it takes 15 litres of naturally partially-skimmed milk to produce 1kg of Grana Padano PDO

Versatile, nutritious and with Protected Designation of Origin (PDO) status, Grana Padano invites you to share the love of food this summer with their recipes made for friends and family.

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For more details on the characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it

This recipe has been provided by Grana Padano

Serves 4 Preparation Time: 30 Minutes Difficulty: Easy

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  • method
  • Ingredients


Toast the almonds in a non-stick pan for a few minutes on a medium heat, then sauté and set aside.

In a large non-stick pan, sauté the clove of garlic with a drizzle of olive oil. Add the baby spinach leaves and sauté for a few minutes. Cook the pasta in plenty of salted water, drain when al dente, reserving half a ladleful, and add to the pan with the spinach, the reserved cooking water and the toasted almonds.

Serve the pasta sprinkled with grated Grana Padano Riserva and freshly ground black pepper.


320 g Trofie pasta
200 g baby spinach
50 g Grana Padano Riserva
40 g almonds
1 garlic clove
Extra virgin olive oil

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