Tagliatelle with rocket pesto, almonds and anchovy sauce
- Blend the raw almonds with the anchovy sauce, olive oil, garlic and Parmesan shavings until smooth.
- Continue blending and add the rocket. Season with salt and pepper.
- Cook the pasta in boiling water for 6 minutes, drain and add the sauce.
- Garnish with a drizzle of anchovy sauce and a few leaves of rocket.