Ham Linguine Florentine

Ingredients

60 gr slivered almonds
130 gr mushrooms
90 gr onion
40 gr margarine
45 ml oil
24 gr flour
2 gr dry thyme
375 ml beef broth
180 ml milk
325 gr ham in
14 gr snipped parsley
45 ml dijon mustard
8 linguine
30 gr spinach

Instructions

In heavy 30 cm skillet, brown almonds over Mediuam heat for 5 minutes until golden. Stir constantly. Remove from skillet. Reserve. In small skillet cook mushrooms and onions in margarine and oil. When tender, add flour, thyme, broth and milk. Cook until thick. Cook and stir for 1 minute more. Stir in quarter cup of almonds, ham, parsley and Dijon mustard. Stir in cooked linquine. Place 8 ounces of fresh spinach on plates. top with hot linquine. Sprinkle with rest of almonds.