Spaghetti With Artichoke Purée, Spinach And Almonds - cooking recipe

Ingredients

1 None lemon, 1/2 juiced, 1/2 thinly sliced
14 oz spaghetti
1/4 cup almonds, toasted
1 (10 oz) jar artichoke hearts, drained
1/3 lb baby spinach, washed
1 clove garlic, chopped
3 tbsp olive oil

Preparation

Saute lemon slices for 2 mins on each side until browned. Remove from pan. Cook pasta according to package instructions then drain, reserving 1/4 cup cooking liquid.
Meanwhile, combine 10 almonds, artichokes, 1/3 of spinach, garlic and olive oil in a food processor and blend until smooth. Season to taste and add lemon juice. Toss with drained pasta, reserved water, remaining almonds, spinach and lemon slices.