Easy
4 people
20 minLactose free
Ingredients
320 g short ziti pasta
400 g datterino tomatoes
100 g Grana Padano
50 g peeled almonds
1 sprig of basil
4 tbsp Extra virgin olive oil
Salt
Preparation
In a blender, combine the almonds, grated Grana Padano, halved tomatoes, olive oil, a few basil leaves, a pinch of salt, and blitz until creamy.
Cook the pasta in plenty of salted water, drain when al dente, add the pesto and mix well.
Serve the pasta warm, garnished with fresh basil leaves with extra Grana Padano on the side.
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