Spaghetti with tomato and almond pesto


A great, delicious, aromatic and easy pasta with fresh tomatoes, basil and almonds. From



Spaghetti or linguini: 500 g.

almond white: 1/4 cup (roasted and unsalted)

Cherry: 350 g.

Fresh basil leaves: 1/2 about mug

Garlic: 1 clove, Last of the press garlic

Hot pepper pickle: 1 small

Salt: 1 teaspoon

Ελαιόλαδο : 1/3 cup

grated parmesan cheese: 1/2 mug for food and extra for serving



Cook the pasta in plenty of salted water, according to the instructions of the package. When they are ready, hold 1/2 cup of boiled water and drain. The returns to pot boiled.

While the pasta even boil, put almonds, Royal, garlic, salt and pepper in a blender and hit. Add a steady stream, while the blender is working, olive oil.

When the spaghetti boil and put it back in the pot, add the pesto and Parmesan. Stir though very thick sauce, add some water boiling that kept.

Serve the pasta immediately with additional Parmesan.

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