This is another Rachel Ray- i had a very successful cooking week- everything was yummy! Here is another one:
Ingredients
* 4 cups (about half a 5-oz. pkg.) baby spinach, loosely packed
* 1/3 cup slivered almonds, toasted (or pine nuts)
* 1 clove garlic, chopped
* 1/2 lemon, juiced
* 1/3 cup plus 1 1/2 tbsp. EVOO
* 1/2 cup grated parmesan cheese
* Salt and pepper
* 1 pkg. (16 oz.) penne
* 1/2 pt. grape tomatoes, halved lengthwise
* 1 pkg. (3.5 oz.) goat cheese, crumbled
To save some calories (and some hands-on kitchen time), cook the gnocchi in boiling water instead of pan-frying them.
Directions:
1. Using a food processor, puree the spinach, almonds, garlic and 1 tbsp. lemon juice. With the machine on, gradually pour in 1/3 cup EVOO until smooth. Pulse in 1/2 cup parmesan; season with salt and pepper. Taste and add more lemon juice if desired.
2. In a large pot, boil water and cook the penne. Drain. Stir in the tomatoes and cook until heated through, about 2 minutes. Remove from the heat and stir in the pesto. Top with the goat cheese.
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