Spaghetti with basil, almonds and Pecorino Romano PDO pesto
 
Spaghetti with basil, almonds and Pecorino Romano PDO pesto
 
INGREDIENTS (servings 4)

300 gr spaghetti

80 gr grated Pecorino Romano PDO

50 gr almonds

2 bunches of basil

1 small garlic clove

extra virgin olive oil

salt

in addition:

ground almonds

grated Pecorino Romano PDO

 
DIRECTIONS

Preparation time 20 minutes

Cooking time as desired

Pesto: in a mortar (or in a blender) pound the basil leaves that have been washed and well dried with a pinch of salt, garlic and almonds. Gradually add the olive oil. When the mixture appears homogeneous, add the grated Pecorino Romano cheese.

Bring salted water to a boil and add the pasta.
Cook until “al dente“, then add to pan with the pesto and a little pasta cooking water.

Divide the pasta on plates and add with some chopped almonds and a sprinkling of Pecorino Romano.