Ingredients

• 400 g fusilli
• 400 g ripe datterini or cherry tomatoes
• 50 g grated Parmigiano Reggiano
• 50 g basil
• 50 g peeled almonds
• 50 g Villa Manodori extra virgin olive oil
• salt

Blend the almonds in a mixer.
United then the Parmesan, tomatoes and basil, finally the olive oil, gradually, continuing to blend.
Fix of salt. Proceed blending for short periods, until you have obtained a cream.
Cook the pasta in boiling salted water, drain it al dente and set aside a glass of the cooking water.
Season it with the pesto, adding a few tablespoons of cooking water only if necessary. Serve immediately.

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