Ingredients: 1/2 pound pasta -- small conchiglie 1/2 pound fresh spinach -- cooked/drained or frozen 1 1/2 tablespoons fresh basil -- chopped or 1 teaspoon dried 1/2 cup fresh parsley -- coarsely chopped 1 cup pecorino cheese -- grated 1/2 cup blanched almonds 2 cloves garlic -- chopped 1/4 cup butter -- softened 1/4 cup extra virgin olive oil pecorino or pepato cheese -- grated

Recipe Info Category: Pasta & Rice Rating: 3 Contributor: Madelyn Kelly

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 the sauce. Drain the cooked pasta and stir sauce through it. Serve with extra grated Pecorino, or grated Pepato for added oomph.