Dia likes chocolates, Italian Pasta and Hyderabadi Briyani. She is also fond of short dresses and is often seen wearing short dresses in most public appearances. She very 
intelligently balances her diet and desires to look good in mini micro dresses.
She often eats Italian pasta as it is in the list of her favourites. You can also taste her favorite dish by just following these simple steps.
- 1/3 cup blanched almonds
- 8 ounces fresh spinach
- 4 tbsp unsalted butter
- 4 scallions, cut into 1-inch lengths
- 2 medium garlic cloves, split in half
- 1/3 cup tightly packed Italian parsley leaves
- 1/2 cup olive oil
- salt
- freshly milled black pepper
- 1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
- 1 lb farfalle (bow pasta)
Method to prepare Italian Pasta
1.To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated oven at the temperature of 350 F for 5 to 7 minutes. Remove from oven and let
cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.
2.Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.
3.In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, until tender, about 3 minutes.
4.Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.
5.Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.
