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.
This recipe has already been read 191 times!