TAGLIOLINI WITH ALMOND AND SUMMER HERB PESTO

Serves 6: 50 g blanched almonds, 300 g egg tagliolini, 3 vine tomatoes, 300 g cherry tomatoes, 30 g salt-preserved capers, a bunch of parsley, a bunch of basil, 1 garlic clove, ½ tsp red pepper, Moletto Extra-virgin olive oil Integrale, salt.
To prepare: Toast the almonds in a non-stick pan and finely grind. Wash the capers and herbs. Blanch and peel the vine tomatoes and mix in a food processor or blender with the herbs, capers, garlic, red pepper and 6 tbs of extra-virgin olive oil to create a smooth sauce. In a separate pan, sauté the halved cherry tomatoes in extra-virgin olive oil and the sliced garlic. Cook the pasta in salted water, drain and add to the pan with the cherry tomatoes. Add the pesto and ground almonds; toss for 2 minutes, if necessary adding extra-virgin olive oil.
Recommended wines:
Lison Classico Docg Lison
Sauvignon Igt Veneto Orientale
Colmello Bianco Igt Veneto Orientale