Spaghetti with artichoke puree, spinach and almonds

Name: Spaghetti with artichoke puree, spinach and almonds
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Organic Lemon; 25 g Almonds; 400 g Spaghetti Noodles; 7-10 Tbsp Salt; 1 glass (314 ml) Artichoke Hearts; 150 g Baby leaf spinach; 1 Garlic clove; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 3-4 Tbsp Lemon juice

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Organic Lemon
25 g Almonds
400 g Spaghetti Noodles
7-10 Tbsp Salt
1 glass (314 ml) Artichoke Hearts
150 g Baby leaf spinach
1 Garlic clove
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
3-4 Tbsp Lemon juice

Directions

1
Wash the lemon, grate dry and cut in half. Squeeze one half, cut the other half into slices. Roast the almonds in a pan without fat while turning for about 4 minutes, remove and let cool. Put lemon slices into the pan and roast them on both sides for about 2 minutes, take them out. Prepare pasta in boiling salted water according to package instructions
2
Drain the artichokes. Wash the spinach and drain well. Peel and chop the garlic. Put 10 g almonds, artichokes, 50 g spinach, garlic and olive oil into a high mixing bowl and puree. Season to taste with salt, pepper and lemon juice
3
Drain the pasta, collecting about 50 ml of the pasta water. Mix the noodles, collected noodle water, artichoke puree, 100 g spinach, 15 g almonds and lemon slices. Arrange on plates