Linguine Pasta with Basil Pesto, Sundried Tomatoes and Almonds

Method

1. Wash the basil and separate the leaves from the stems. Set the stems aside.
2. In a cold pan, add olive oil and the basil stems. Add a clove of garlic and turn on low heat.
3. Add the basil leaves, a pinch of salt, almonds, sundried tomatoes, and a drizzle of oil. Blend with an immersion blender or food processor until smooth.
4. Add the goat ricotta and another drizzle of oil. Blend again.
5. Cook the linguine in salted boiling water until al dente.
6. While the pasta cooks, toast a handful of almonds and coarsely chop them.
7. Drain the pasta and transfer it to a large bowl.
8. Add the pesto and a splash of pasta cooking water. Toss well to coat.
9. Serve topped with the toasted almonds and extra sundried tomatoes if desired.