Ingredients
12 oz. penne
2 c. roasted red peppers
1/3 c. plus 1 tbsp. extra-virgin olive oil, divided
1/4 c. freshly grated Parmesan, plus more for garnish
1/4 c. almonds
2 cloves garlic, minced and divided
1 tsp. kosher salt
3 c. baby spinach
Freshly ground black pepper
Preparation
Step 1In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.Step 2Meanwhile, make pesto: In the bowl of a food processor, combine roasted red peppers and 1/3 cup olive oil and pulse until combined. Add Parmesan, almonds, half the garlic, and salt and blend until combined.Step 3In a large skillet over medium heat, heat remaining tablespoon oil. Add remaining garlic and cook until fragrant, 1 minute, then add spinach and toss until just wilted, 2 minutes. Season with salt.Step 4Add cooked penne and pesto to skillet and toss until combined, then add pasta water and stir until creamy. Top with Parm and season with pepper.
