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Day 12: Pasta Ai Calamari E Pesto Di Spinaci => Calamari and Pasta with Spinach Pesto
Ingredients:
1 1/2 cups flour   
1/3 cup cornmeal   
2 eggs   
1/2 teaspoon salt
1/3 cups extra virgin olive oil       
1 2/3 cups sliced almonds   
Juice of 1 orange   
7 ounces fresh spinach   
2 tbsp parmigiano-reggiano, grated       
Salt and pepper       
1/2 pound calamari, cleaned and cut into rings   
2 tbsp extra virgin olive oil (for calamari)   
1/2 scallion, white and light green parts only, chopped

Preparation:
On a clean surface, mound the flour and cornmeal. Make a well in the center and add the eggs and salt into that well. Using a fork work the dry ingredients into the wet until a soft dough begins to form. Knead until soft, smooth, and elastic. Wrap dough in plastic and set aside to rest for 30 minutes. Roll dough out into 1/4-inch thickness. With a sharp knife, cut the dough into irregular-sized strips.

In a food processor, combine the 1 1/3 olive oil, almonds, and orange juice. Puree until well combined, and add the spinach, a little at a time until a smooth sauce forms. Add the Parmigiano and season with salt and pepper and set aside.

In a bowl, combine the calamari, olive oil and scallions and mix. Season with salt and pepper and toss well.

Bring a large pot of water to a boil. Add salt and the pasta and cook till al dente. Drain and set aside.

In a skillet over medium heat, combine the calamari and pasta. Toss well and cook for 1 minute. Remove from heat and top pasta with the pest. Toss and serves immediately.