Spaghetti with artichoke puree, spinach and almonds

Ingredients

Directions

1. 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. 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. 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