Recipe & photography by Izzie Cox.
Serves 4
Ingredients
- 400g Northern Pasta Co Radiatori
- 150g baby plum tomatoes
- 15g basil leaves
- 1 garlic clove, peeled
- 20g blanched almonds
- 5 tbsp extra virgin olive oil
- 1 lemon, juice only
- 1 tsp chilli flakes
- Salt and freshly ground black pepper
- Grated Parmesan, to serve
Method
Put a large pan of salted water on to boil. Add the radiatori and cook until al dente.
Meanwhile, add the tomatoes, basil, garlic, almonds, olive oil, lemon juice, chilli flakes and plenty of salt and pepper to a food processor and pulse to a chunky pesto texture. Taste and add more seasoning if necessary.
Drain the radiatori, reserving some pasta water, and return to the pan. Add the pesto and enough pasta water to bring everything together. Serve with a generous grating of Parmesan.
