Serves 4
Ingredients
100g blanched almonds
200g tomatoes, roughly chopped if large
1 garlic clove
30g Parmesan, finely grated
Bunch of mint (about 30g), leaves picked
100ml olive oil
350g fusilli
Method
Toast the almonds in a dry frying pan over a medium heat for about 5 minutes, shaking then pan every so often, until lightly browned.
Transfer two thirds of the almonds to a food processor (hold back the rest for serving), along with the tomatoes, garlic and most of the mint (again, hold back a handful of leaves for serving). Season with salt and pepper. Pulse the food processor a few times to begin to break down the tomatoes and almonds then, with the motor running, gradually pour in the olive oil. Stop blitzing once the mixture is well combined but still retaining some texture. Transfer to a large mixing bowl (one that is large enough to eventually hold the pasta too), stir in the parmesan and taste for seasoning. Roughly chop the remaining almonds.
Bring a large pot of salted water to the boil, then add the pasta and cook until al dente.
Reserve a big mug of pasta water before draining. Tip the drained pasta into the bowl of pesto, toss well, adding splashes of pasta water and shimmying the bowl around to create a glossy sauce that coats the pasta. Serve with the reserved chopped almonds and mint leaves scattered over.
