Grind the almonds finely with the basil, rosemary, sun-dried tomatoes and garlic. Add the olive oil, grated parmesan and mix well.
Cook pennette rigate pasta in a large pot of boiling salted water, drain them well and season with the almond pesto.
Pasta with Almond Pesto
Serves six:
250g peeled almonds
2 sprig of basil
1 sprig of rosemary
2 clove garlic
10 sun-dried tomatoes
100g grated parmesan
4 tbsp. olive oil
500g pasta pennette rigate