Pasta with Spinach and Almond Bechamel

In a casserole dish, sauté the chopped onion and chopped garlic with a drizzle of olive oil.

When the onion is translucent, pour enough water to cook the pasta.

Season with salt and cook until al dente. If the pasta still has a lot of water after cooking, remove excess water.

In a small bowl, mix the cornstarch and some milk to dissolve.

Pour the milk until it covers the dough, cornstarch and spinach. Get involved.

When the sauce thickens, turn off and season with a pinch of black pepper.

Cut the almonds into small pieces and toast them in a skillet for topping and serve.