INGREDIENTS (4 servings)

14 oz fresh pasta / half a clove of garlic / basil / 3 spoonfuls of almonds (1.5 oz) / 20 oz rice tomatoes / pecorino cheese / 3.5 oz extravirgin olive oil / pepper

Blend in the mixer the garlic with the almonds, basil, a pinch of salt and the oil. Put the tomatoes in a pan with boiling water for 2 minutes, drain them and peel them. Dice the tomatoes with a knife, mix them in a bowl with the pesto, add the cooked pasta, and complete everything with oil, pepper and grated pecorino.