Pasta with Almond, Basil and Pecorino Pesto (Pesto Alla Trap

• porcje: Serves 6
• czas aktywny: less than 30 mins
• całkowity czas: 1 hour

Składniki

75g/2¾oz almonds in their skins

large handful basil (about 30g/1oz), torn (reserve a few leaves for decoration)

4 garlic cloves, chopped

300g/10½oz cherry tomatoes, halved

50g/1¾oz pecorino cheese (or vegetarian hard cheese), grated, plus extra to serve

6 tbsp olive oil

8 turns black peppermill

½ tsp salt, plus extra for cooking

500g/1lb 2oz spaghetti, linguine or bucatini, to serve

Wskazówki

Bring a pan of water to the boil and blanch the almonds for a few minutes. Drain and set aside to cool, then pinch off the skins.

Toast the almonds in a dry frying pan over medium–high heat. Keep them moving to prevent burning; they should be a light golden colour.

In a food processor, pulse the almonds until they resemble breadcrumbs. Add the basil and garlic and pulse a couple of times. Tip into a bowl.

Mix in the tomatoes, pecorino and oil. Season with the salt and pepper.

Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through. Serve, garnished with basil, with plenty of pecorino.