Pasta with Almond Pesto

Ingredients

• 400 g spaghetti
• 150 g chopped almond kernels
• 1 slice white bread
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• 1 bunch Basil
• 1 bunch parsley
• 40 g freshly grated Parmesan
• 8 tbsp olive oil
• Parmesan (piece)

Instructions

1. 1.

   Roast the almonds in a dry pan until lightly browned, remove them, set aside 3 tbsp, and grind the remaining almonds with roughly chopped white bread in an electric food processor until fine.

2. 2.

   Cook spaghetti in plenty of boiling salted water to al dente. Peel the garlic. Wash the herbs, shake off excess moisture, and finely chop the leaves. Add Parmesan and herbs to the almond mixture, press in the garlic, add oil and about 1/2 cup pasta cooking water, stirring until a creamy paste forms; season with salt and pepper.

3. 3.

   Drain the noodles, let them dry slightly, toss with the almond pesto, and serve on plates. Grate a little extra Parmesan over the top (using a microplane) and sprinkle with the reserved almond flakes before serving.