Spaghetti with Tomato Basil Pesto

Toast the almonds on medium heat in a non-stick frying pan without oil until golden brown and set aside. Stir occasionally. Add the almonds to a bowl.

• 2 Tbsp Almonds, chopped

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

• 3.5 oz Spaghetti, whole grain

Drain the dried tomatoes, peel the garlic, and garlic and put them in the bowl alongside the olive oil and almonds.

• 2.1 oz Tomatoes, sun-dried, in oil
• 1 Garlic clove (~ 0.1 oz)
• 2 tsp Olive oil

Add the basil to the bowl. Blend with an immersion blender until your pesto is smooth and creamy. Grate the cheese and fold it in carefully.

• 20 leaves of Basil, fresh (~ 0.2 oz)
• 0.5 oz Parmesan cheese

Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Add the pasta and mix well.

Enjoy your meal!