Fresh Spinach Pasta with Roasted Carrot Almond Pesto

  • Servings: 2


2 medium eggs
1/2 cup fresh spinach, washed and dried
1 3/4 cup all purpose flour (you can substitue 3/4 of this for semolina flour, if you have it on hand, for a more authentic pasta)
1/2 teaspoons salt
1 1/2 tablespoons olive oil
1 – 2 Tablespoons of water (if needed)
5 large carrots, washed and green parts removed (if still attached)
1/4 cup almonds
2 large (or 4 small) garlic cloves
~ 1 Tablespoons olive oil
Juice of half a lemon
1/4 cup shredded parmesan (+more for serving)
tomatoes, for serving (optional)