Spaghetti with roast almond and tomato pestoYou’ll need a food processor to make the pesto, though you could also make it in a large mortar with a lot of elbow grease. Once the nut mix has cooled, tip it all into a food processor, add the second garlic clove, the basil, oil and salt, and blitz to a semi-coarse paste. Carefully remove half a mug’s worth (about 100ml) of the pasta cooking water, put to one side, then drain the spaghetti and return it to the empty pan. Stir in the almond and basil pesto, then add the tomatoes and rocket, and toss the lot together, loosening the mix with the pasta water a splash at a time until it is a lovely, saucy consistency. Transfer to four plates, top with a couple of basil leaves, drizzle over some good olive oil and dig in.

Source: The Guardian May 29, 2021 09:22 UTC