To sauté and grind:
Boil water in a large pot. To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles. (For every one cup of pasta, bring 2 cups of water to a rolling boil).
Salt the water with at least a tablespoon—more is fine. The salty water adds flavor to the pasta.
Add pasta. & /Stir the pasta. …
Test the pasta by tasting it. Drain the pasta.
Wash spinach leaves and chop it. Chop onions and garlic. Wash green chilies.
In a pan, add tsp of oil and add onion, green chilies.
After few minutes, add garlic pods. Cook until the onions are cooked fine.
Add spinach leaves and cook it for a minute or so. Add almonds and stir for a few seconds.
Cool, and grind to a smooth paste. (Use reserved pasta water for grinding).
In another pan, add 1 tbsp oil. Add ground paste, required salt and water.
Let the paste gets cooked for few minutes until the paste becomes thick.
Add cooked pasta to it and give a quick toss. Add pepper if you wish.
Spinach pasta is ready. Serve with grated cheese on top.
By Ria Samuel