Pasta with Almond Pesto


  1. Chop the crumb and fry it in a pan with 2 tablespoons of extra virgin olive oil
  2. Toast the almonds in a non-stick pan and allow to cool
  3. Grate roughly 4 almonds and keep them aside
  4. Put the rest of the almonds in the mixer with basil leaves, 2 broken perino tomatoes, peeled garlic, chili pepper, a pinch of salt, 4 tablespoons extra virgin olive oil. Blend until obtaining a homogenous cream
  5. In a pot, bring plenty of boiling water. When the water bubbles add the salt
  6. Pour pasta and cook “al dente”
  7. Put pasta in a bowl and season with almond pesto.
  8. Combine 1 perino diced tomato
  9. Sprinkle pasta with toasted bread crumbs
  10. Decorate with the chopped almonds put aside
  11. Serve                                                                                                                                                   by by Sale&Pepe – Aprile 2012


  • 300 gr pasta
  • 3 perini tomatoes
  • 50 gr peeled almonds
  • 50 gr bread crumbs
  • a dozen basil leaves
  • 1/2 clove of garlic
  • 1 pinch of spicy chili powder (if desired)
  • extra virgin olive oil
  • salt