Quantities are for 1 person. Multiply up as required.

Cook 100-120g short pasta according to packet instructions (I used Trofie pasta).

Meanwhile, using an immersion blender pulse together 150-200g cherry tomatoes with a large dollop of pesto, a handful of chopped almonds (you can easily substitute with either blanched or ground almonds), and some salt & pepper. Pour into a saucepan.

Just before draining the pasta set aside 1/2 cup of the cooking water, and use some to loosen and warm the sauce over low heat.

Add the drained pasta and stir on medium heat, adding more cooking water as required to keep the sauce relatively loose. Drizzle in some olive oil and sprinkle with parmesan cheese before serving. Optional: garnish with some small fresh basil leaves.

Serves 1.