Ready in a matter of minutes, this comforting pasta dish is perfect for those time-poor midweek meals.
SERVES: 4 | PREP TIME: 5 MINS | COOK TIME: 10 MINS
INGREDIENTS
- 100g blanched almonds
- 500g roma tomatoes
- 1/3 cup (25g) finely grated pecorino (or parmesan), plus extra to serve
- 2 garlic cloves
- 1 large bunch of basil, leaves picked, plus extra leaves to serve
- 1/3 cup (80ml) extra virgin olive oil
- 400g linguine
METHOD
- Place the almonds in the food processor and pulse until finely chopped. Quarter the tomatoes, then remove and discard the seeds. Chop the tomatoes roughly, then place in the food processor along with the garlic, basil leaves, pecorino and olive oil. Season, then pulse to a rough paste.
- Bring a large saucepan of water to the boil over medium-high heat. Add the pasta and cook until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.
- Return the drained pasta to the pan, then stir through half the pesto. (Reserve remaining pesto for another use.)
- Stir through the reserved water and then serve pasta topped with extra pecorino and basil.
