A great pasta dish for any occasion:
1. rinse basil, dry. Pluck off leaves, chop finely. Roast almond flakes without fat until golden brown. Peel garlic, chop finely. Mix garlic, basil, parmesan cheese and oil.
2. later, at the beginning, rinse the potatoes, remove the peel, cut into 1 cm cubes. Make pasta (see page 96), cooking the potatoes as well.
When draining, save about 1/41 of the cooking water. 3.
Heat basil paste and pasta mixture in saucepan. Fold in pasta cooking water in batches. Add double cream and almond kernels. Season to taste. Sprinkle cheese on top.
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