Fusilli with roasted tomato-almond pesto

Name: fusilli with roasted tomato-almond pesto
Total time: 20 min
Yield: 4
Ingredients: 400 gram cherry / Christmas; 2 clove garlic; 3 tablespoon olive oil; 1 tablespoon balsamic vinegar; 100 gram white almonds; 300 gram fusilli; 50 gram Parmesan cheese; 1 bunch fresh basil; 1 Red pepper; 2 tablespoon capers; 250 gram ricotta

Ingredients

Directions

Preheat the oven to 200ºC. Place the to and garlic on the griddle covered with parchment paper and drizzle with oil, vinegar and salt. Roast the tomatoes for about 25 minutes in the oven and let cool.
Press the garlic out of the peel. Roast the almonds in a dry, hot frying pan and allow to cool.
Cook the pasta al dente. In the meantime, melt the almonds, Parmesan cheese, basil and red pepper in a food processor and add 2/3 of the roasted to and garlic. Mix into a pesto and season with salt and pepper.
Drain the pasta and store some cooking liquid. Mix the pesto, remaining to and the capers through the pasta. Add some cooking liquid and stir well.
Serve with a scoop of ricotta.