Conchiglie with Spinach and Almond Sauce

Recipe By : The New Pasta Cookbook

• 1/2 pound pasta -- small conchiglie
• 1/2 pound fresh spinach -- cooked/drained
• OR frozen
• 1 1/2 tablespoons fresh basil -- chopped
• OR 1 teaspoon dried
• 1/2 cup fresh parsley -- coarsely chopped
• 1 cup Pecorino cheese -- grated
• 1/2 cup blanched almonds
• 2 cloves garlic -- chopped
• 1/4 cup butter -- softened
• 1/4 cup extra virgin olive oil
• Pecorino or Pepato cheese -- grated

Cook conchiglie in boiling salted water until al dente.
Place all ingredients in a blender or food processor and blend to a smooth paste. Take 1/4 cup of the pasta cooking water and blend into the sauce.
Drain the cooked pasta and stir sauce through it. Serve with extra grated Pecorino, or grated Pepato for added oomph.
NOTES : The beautiful color and good coating quality of this sauce make it very versatile. You can toss in some diced feta, or some crisp bacon pieces or serve the dish in smaller portions as an accompaniment to grilled or poached fish.