Trofie with sautéed spinach, almonds and Grana Padano Riserva
PreparationToast the almonds in a non-stick pan for a few minutes on a medium heat, then sauté and set aside.
In a large non-stick pan, sauté the clove of garlic with a drizzle of olive oil.
Add the baby spinach leaves and sauté for a few minutes.
Cook the pasta in plenty of salted water, drain when al dente, reserving half a ladleful, and add to the pan with the spinach, the reserved, cooking water and the toasted almonds.
Serve the pasta sprinkled with grated Grana Padano Riserva and freshly ground black pepper.