Pasta with tomato and almond pesto

Ingredients for 2 portions:

• 270g pasta
• salt

• 70g raw almonds
• 50g sundried tomatoes (jarred in oil)
• fresh heirloom tomatoes (100g for the pesto and the rest for topping)
• 5g garlic (about 1 clove)
• 20g olive oil
• soft flavourful cheese (e.g. St Felicien)

Methods:

• Start boiling the pasta in a pot of salty water.
• Make the pesto: handblender roughly chopped almonds, sundried tomatoes, 100g fresh heirloom tomatoes and garlic, and olive oil.
• Since sundried tomatoes are wildly different depending on the brand, taste and adjust for salt. If necessary, blend in more fresh tomatoes or more sundried tomatoes.
• Once the pasta is ready, drain it and immediately mix with the pesto.
• Serve topped with heirloom tomato slices and cheese.

Inspired by: Pesto alla Trapanese in Italy.