1. Center a rack in oven and heat to 300 degrees. Bring a large pot of salted water to a boil. Add pasta and cook until fully tender, then reserve 1/3 cup pasta water and drain. Transfer pasta to a baking sheet and toss with oil; cool 15 minutes.

2. Meanwhile, spread almonds on a second baking sheet and toast until lightly browned, about 10 minutes. Transfer to a food processor and let cool completely.

3. Once cool, process almonds until finely ground, about 25 seconds. Add spinach, artichokes, mayonnaise, lemon zest and juice, garlic, reserved pasta water, 1 teaspoon salt, and 1/2 teaspoon pepper and process until smooth, about 2 minutes.

4. Add pasta, tomatoes, mozzarella, olives, and pesto to a serving bowl and stir well to combine. Serve at room temperature.

Source: Hannaford fresh Magazine, May - June 2020