Pea and Spinach Pesto Pasta | RICARDO

Ingredients

• 4 cups (340 g) small pasta shells
• 2 cups (300 g) frozen peas
• 1 clove garlic, peeled
• ¼ cup (60 ml) olive oil
• 6 cups (150 g) fresh spinach
• 2 tbsp grated Parmigiano-Reggiano cheese
• 2 tsp finely grated lemon zest
• 2 tsp (10 ml) lemon juice
• ½ cup (85 g) roasted almonds, crushed (optional)
• Salt and pepper