Elicoidali with pesto alla trapanese (with garlic, almonds, basil and tomatoes)
Peel the almonds, toast them in a pan and chop them very finely.
Put a pan of water on the hob. Wash the tomatoes carefully and when the water boils, blanch them for a couple of minutes. Take them out to drain, let them cool then remove the skin and break them up in a mortar and pestle with salt, basil, pepper and a clove of garlic. When the sauce is quite smooth, add a drizzle of oil and the chopped almonds. Finally add the Pecorino and mix together.
Cook the pasta in salted water for the time stated on the pack. Once cooked, drain and mix with the Trapani pesto sauce, along with a few leaves of basil and a sprinkling of pepper.