Almond Pesto Pasta

#Fairbruary

INGREDIENTS

Pesto

Pasta and Garnish (2 servings)

60 g Pakka Almonds
2 handfuls fresh basil leaves
½ tsp salt
100 ml Extra Virgin olive oil
100 g Parmiggiano Regiano cheese, grated + more for serving
1 clove garlic

PREPARATION

Roast almonds on a hot saucepan for about 1 minute.
Place roasted almonds, basil, olive oil, clove garlic and salt into a blender cup and blend until combined.
Spoon pesto in a large bowl and combine with grated Parmigiano Reggiano.
Cook spaghetti to Al Dente. Add 100 ml of pasta water and halved cherry tomatoes to the pesto and combine. Season with salt and pepper to taste. Add cooked spaghetti and combine. Grate more Parmiggiano on top.

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