Spaghetti alla trapanese with almond pesto and creams

Name: spaghetti alla trapanese with almond pesto and creams
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 9 el Italian extra virgin olive oil; 95 g white garnish almonds; 300 g Spaghetti; 1 toe garlic; 15 g fresh basil only the leaves; 1 lemon; 75 g Parmigiano Reggiano; 500 g romatomat

Tasty spaghetti with romaatjes, parmesan cheese and almond pesto.

Ingredients

Kitchen Stuff

1 mortar or hand blender

Directions

Heat the oil in a frying pan and fry the almonds in 3 min. On a low heat until light brown. Change regularly. Allow to cool.
Meanwhile, cook the spaghetti al dente according to the instructions on the package.
Put the almonds and garlic in the mortar or the container of the hand blender.
Add half of the basil, some pepper and possibly salt and mortar or grind coarse. Stir in the rest of the oil.
Squeeze out the lemon. Mix the almond pesto with half of the cheese. Season with pepper and salt and lemon juice.
Put the tomatoes in a large bowl and press them flat with the back of a spoon.
Drain the spaghetti and collect a cup of cooking liquid. Mix the spaghetti with the tomatoes and pesto.
Add as much cooking liquid until you get a smooth dish. Sprinkle with the rest of the basil and the rest of the cheese. Serve immediately.