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Ingredients
- 250g cherry tomatoes
- 70g peeled almonds
- 1 tablespoon pecorino cheese
- 1 tablespoon ricotta cheese
- 1 clove of garlic
- 100ml olive oil
- Basil
- Salt
- Extra virgin olive oil
Instructions
Cut the cherry tomatoes into very small cubes and let them drain.
Meanwhile, crush the almonds with garlic and salt using a mortar and pestle.
Add basil and olive oil while continuing to crush.
Then add ricotta and pecorino cheese, mixing well.
Finally, add the cherry tomatoes to the mixture.
Cook the pasta and toss it with the pesto, adding a bit of cooking water if necessary.
Serve and enjoy!
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30 min
30 mi
