Spaghetti with Almond Pesto

Toast the almonds in a dry pan, then remove. Set aside 3 tablespoons aside, then finely chop the remaining almonds with the white bread in a food processor.

Cook the spaghetti in boiling salted water until al dente. Peel the garlic. Rinse and dry the herbs, then finely chop the leaves. Add the parmesan and herbs to the almond paste. Pass the garlic through a press, then add to the almond mixture with the oil. Stir in up to 1/2 cup of pasta cooking water until your desired consistency is reached. Season to taste with salt and pepper.