Spaghetti with tomato pesto

Name: Spaghetti with tomato pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 2 Garlic cloves; 100 g Parmesan cheese; 1 jar (320 ml) dried tomatoes with garlic in oil; 30 g ground almonds (without skin); 7-8 TABLESPOONS Olive oil; 7-10 Tbsp freshly ground black pepper; 8 Stem(s) Basil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
2 Garlic cloves
100 g Parmesan cheese
1 jar (320 ml) dried tomatoes with garlic in oil
30 g ground almonds (without skin)
7-8 TABLESPOONS Olive oil
7-10 Tbsp freshly ground black pepper
8 Stem(s) Basil

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime peel garlic and chop coarsely. Grate 50 g Parmesan finely, chop the rest coarsely. Put the tomatoes with the oil from the jar, almonds, pieces of Parmesan cheese and olive oil into a high mixing bowl and puree with a blender. Season with salt and pepper
2
Wash the basil, shake dry and pluck the leaves from the stalks. Pour the pasta into a sieve, quench briefly and drain. Put them back into the pot, mix with pesto and basil. Arrange on plates. Sprinkle with grated Parmesan