Creamy almond and sage pesto pasta

The earthy, slightly peppery flavour of sage makes a change from a traditional basil and pine nut pesto.
Pasta water is your secret weapon in this recipe. The creamy sauce is achieved by combining starchy pasta water with the richly flavoured pesto. Adding a good couple of handfuls of baby spinach gives you an all-in-one meal.
Serves 4
Ingredients
500g tortiglioni
Water, if needed
2 cups baby leaf spinach
Extra sage to serve
Grated parmesan to serve
For the almond and sage pesto:
2 cups fresh sage leaves
1 cup natural almonds
1/3 cup oil (extra virgin olive oil or avocado oil work well)
2 cloves garlic, peeled
1/2 cup grated parmesan
1/2 lemon, zest and juice
2 cloves garlic
Salt and pepper, to taste
Method
Tip: Swap out the tortiglioni for penne or rigatoni if you want to. A short pasta with ridges is best as it will catch and hold the sauce.