Spaghetti with pesto

350 gr. spaghetti

1 handful of blanched almonds (to peel you can boil for a few seconds then rub to remove the husks)

20 baby tomatoes

Basil

1 clove of garlic

Pepper, salt and oil

2 spoonfuls of breadcrumbs

While boiling the pasta, you can make up this pesto which doesn't need cooking

1. Finely chop the baby tomatoes
2. Chop the almonds, roughly cut the basil, add the salt, pepper, and oil then add the chopped tomatoes.
3. Finely cut the garlic clove and add to the pesto.
4. In a pan you can heat the breadcrumbs until golden.
5. Drain the pasta and season immediately with the pesto and a handful of breadcrumbs.