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 stir it in carefully.

• 20 leaves of Basil, fresh (~ 0.2 oz)
• 0.5 oz Italian style hard 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!