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Spaghetti with pesto from Trapani
80g wholemeal spelt spaghetti
2 medium-size fresh tomatoes
10 lightly roasted almonds
Extra virgin olive oil to taste
Salt to taste
Fill a pot with water, bring to boiling and cook the spaghetti for the indicated cooking time on the package.
While , wash, peel and chop the tomatoes.
Blend the tomatoes together with the almond, olive oil, and salt, until you have a creamy mixture.
When the spaghetti is ready, mix them with the tomato and almond cream. Add dried oregano if you like.