Trofie with Sautéed Spinach, Almonds and Grana Padano Riserva
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This recipe has been provided by Grana Padano
Serves 4 Preparation Time: 30 Minutes Difficulty: Easy
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.