300 gr spaghetti
80 gr grated Pecorino Romano PDO
50 gr almonds
2 bunches of basil
1 small garlic clove
extra virgin olive oil
grated Pecorino Romano PDO
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.