Pasta de Amêndoa

Pasta de Amêndoa is a delightful gluten-free Brazilian dish made from almond flour, offering a rich, nutty flavor that pairs beautifully with fresh herbs and spices. This dish is both satisfying and healthy, perfect for a quick meal or a special occasion.

Ingredients

• Almond flour - 200 grams
• Eggs - 2 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 grams, chopped
• Parmesan cheese - 30 grams, grated
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cherry tomatoes - 150 grams, halved
• Spinach - 50 grams, fresh

Steps

1. In a mixing bowl, combine almond flour, eggs, olive oil, salt, and black pepper. Mix until a dough forms.
2. Knead the dough on a floured surface (using more almond flour) for about 2 minutes until smooth.
3. Roll out the dough to a thickness of about 2 mm and cut into desired pasta shapes (e.g., fettuccine or tagliatelle).
4. Bring a large pot of salted water to a boil, then carefully add the pasta. Cook for 3-4 minutes or until the pasta floats to the surface.
5. In a skillet, heat a bit of olive oil over medium heat, then add minced garlic and sauté until fragrant.
6. Add the halved cherry tomatoes and spinach to the skillet, cooking until the tomatoes are soft and the spinach is wilted, about 3-4 minutes.
7. Drain the pasta and add it to the skillet, tossing to combine. Add chopped basil and grated Parmesan cheese, mixing well.
8. Serve hot, garnished with additional Parmesan and fresh basil if desired.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 180 mg
• Total Fat: 28 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in healthy fats from almonds, promoting heart health.
• Rich in protein and fiber, aiding in digestion and muscle maintenance.

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