Pasta with Pesto

Ingredients

• 400 g spaghetti
• 50 g almonds (deveined)
• 20 basil leaves
• 20 g flat-leaf parsley
• 2 Garlic cloves
• Salt
• 100 g grated Pecorino
• 100 ml olive oil
• 125 g mozzarella

Instructions

1. 1.

   Roast the almonds without fat in a pan. Wash and shake dry the herbs. Peel the garlic and blend with the herbs, almonds, pecorino and salt using an immersion blender, letting the olive oil flow in a thin stream.

2. 2.

   Cook spaghetti in plenty of salted water al dente. Add about 4 tbsp pasta water to the herb sauce, then drain the noodles and let them dry well. Dice mozzarella and fold into the spaghetti, adding the pesto.