Toss this brightly flavorful pesto with cooked fettuccini and top with roasted cherry tomatoes and remainder of slivered almonds.

Ingredients:
1 (10-ounce) package frozen spinach, thawed and squeezed almost dry
1/2 cup pine nuts
1 cup slivered almonds, divided
6 cloves garlic, roasted and peeled
1 cup grated parmesan cheese, plus more for garnish
1/2 cup chicken or vegetable broth
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest

Directions:
Place almonds and pine nuts in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3 to 5 minutes. Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth. Serve sauce with remainder of slivered almonds for extra crunch and flavor.

Nutritional Values
Per serving for 8 servings:
Calories 330
Cholesterol 10 mg
Total Fat 30 g
Fiber 3 g
Saturated Fat 5 g
Calcium 230 mg
Monounsaturated Fat 17 g
Magnesium 90 mg
Polyunsaturated Fat 6 g
Potassium 323 mg
Carbohydrate 7 g
Sodium 270 mg
Protein 11 g
Vitamin E 7.3 mg*

* Total Alpha-Tocopherol Equivalents

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