Ham Linguine Florentine

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Pasta

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.