Trofie with Grana Padano PDO Riserva, Spinach & Almonds

Ingredients

1. Trofie pasta: 320 g
2. Spinach: 200 g
3. Grana Padano PDO Riserva: 50 g
4. Almonds: 40 g
5. Garlic: 1 clove
6. Extra virgin olive oil: as needed
7. Salt & pepper: to taste

Instructions

1. In a non-stick frying pan, dry-roast the almonds over low heat, then set them aside on a small plate and sprinkle with salt.
2. In the same frying pan, add the smashed garlic and extra virgin olive oil. Sauté over low heat until the garlic turns golden.
3. Add the spinach to the garlic and oil mixture, lightly sauté it, then add the cooked trofie pasta. Stir in about half a cup of the pasta cooking water, followed by the roasted almonds, and toss well to coat the pasta in the sauce.
4. Plate the pasta and generously sprinkle Grana Padano PDO Riserva on top. Optionally, finish with a sprinkle of black pepper.