Pasta with Almond Pesto
Cook the pasta in boiling salted water until al dente. Toast the almonds briefly in a dry pan. Set aside 10 g (approximately 1/3 of an ounce) of almonds aside for garnish. Add the remaining almonds to a blender. Crumble the white bread into pieces and add to the blender. Rinse and dry the basil, finely chop, and add to the blender. Peel the garlic, pass through a press, and add to the blender.
Add the parmesan cheese and the olive oil to the almond mixture. Add 2-3 tablespoons of the pasta cooking water, then puree until a thick and creamy pesto forms. Season to taste with pepper. If the pesto is too thick, add a little pasta water. Drain the pasta, and mix with the pesto. Transfer to plates, garnish with the reserved almonds and the basil, and serve.