Spaghetti With Tomato Pesto - cooking recipe

Ingredients

100 g Parmesan cheese, half grated & half coarsely chopped
2 cloves garlic, finely chopped
400 g spaghetti
1 jar (340g) sundried tomatoes in oil
30 g ground almonds
8 stems basil, leaves removed

Preparation

Cook the pasta in boiling salted water according to the package instructions. Combine the tomatoes with oil, the chopped Parmesan, garlic and almonds in a high sided mixing bowl and mash together well. Season to taste with salt and pepper.
Drain the pasta and mix with the pesto and basil leaves. Sprinkle with grated Parmesan cheese.