Almond and sage pesto pasta

• 1 packet (500g)  pasta tortiglioni

Almond and sage pesto

• 2 cups sage leaves
• 1 cup natural almonds
• ⅓ cup Olivado avocado oil & garlic
• ½ cup grated parmesan
• ½ lemon, zest and juice
• 2 cloves garlic
• Salt and pepper, to taste
• Water, if needed
• 2 cups baby leaf spinach
• sage to serve
• Grated parmesan to serve

Method:

1. Cook the tortiglioni according to pack directions. Meanwhile make the pesto.
2. In a non-stick frying pan over medium heat toast the almonds for 3-4 minutes.
3. Add almonds and all remaining ingredients to a blender and pulse until chunky, adding oil as needed and salt and pepper to taste.
4. Once the paste is cooked, drain (reserve ½ cup of pasta water). In a large pot or frying pan over medium heat, mix pasta with pesto and reserved pasta water. Toss through spinach leaves. Serve with a sprinkle of parmesan and extra sage leaves.