Sicilian-style pesto pasta

• linguine↗300g g

  pasta

• blanched almond↗85g g

  roughly chopped

• caciocavallo or pecorino↗25g g

  cheese, grated

• large handful basil↗

  leaves, roughly chopped

• extra-virgin olive oil↗50ml ml
• small vine tomatoes↗4

  seeded and chopped

Step-by-step instructions

1. 1

   Cook pasta according to pack instructions. Blend together the almonds, cheese, most of the basil and all of the olive oil in a food processor until they form a chunky paste. Drain pasta, then stir through pesto and tomatoes.

2. 2

   Spoon onto serving plates, then serve sprinkled with the remaining basil leaves.