Fettuccine With Almond Pesto

Preparation:

Preparation: Using a mixer, chop together the almonds, garlic, lemon peel, rocket, grated Parmesan, salt, pepper and extra-virgin olive oil until you obtain a creamy and homogeneous. In the meantime, blanch the fettuccine in salted water, drain them al dente and dress them with the almond pesto. Mix everything energetically and if necessary, add a little cooking water and continue mixing. Serve them immediately hot.