Ingredients for 4:
- 50 gr of pealed almonds
- 50 gr of Primitiae Italiae Sun-dried tomatoes
- 40 gr of Primitiae Italiae ‘Nduja
- 200 gr of potatoes
- 320 gr of mezze maniche (or rigatoni or penne)
- Basil leaves
- Extra-virgin olive oil
- Pecorino romano grated
Peel the potatoes and cut them into small pieces. Fill a large pot (2/3 of the way) with water and wait for it to boil.
Pour the potatoes together with the pasta in salted boiling water. Cook all the way through until firm.
In the meantime, with a mixer, mince thinly the almonds with Primitiae Italiae Sun-dried tomatoes. Add Primitiae Italiae ‘Nduja, the basil leaves and pour the oil in a thin stream until the pesto reaches a smooth texture. Should it appear still too thick, add 1-2 spoons of cooking water.
Drain the pasta and the potatoes and dress with the pesto.
Sprinkle with freshly grated pecorino romano cheese.