All you need for this dish is some almonds, Parmigiano Reggiano, fresh tomatoes, and sage.
Quick, easy, and tasty thanks to the distinctive sage taste. I used also homemade fusilli.

Ingredients

• 500 g of fusilli (see pasta making section for directions)
• 250 g of yellow cherry tomatoes
• 30 sage leaves
• Garlic 1 clove
• 30 gr. of Parmigiano Reggiano
• 80 gr. of almonds

Directions

1. Wash the sage leaves, dry them, and put them in the mixer.
2. Add the almonds, parmesan, and oil little by little, then chop until almonds and sage are reduced to fine powder.
3. Take a large pan and cook the tomatoes for a few minutes with a little oil then pour the pesto into the pan and mix over low heat for a minute.
4. If necessary, add a little cooking water so that the pesto remains soft.
5. Cook the fusilli and add them to the pesto pan after draining.