Cut the tops off the tomatoes. Scoop out the seeds
and drain upside down on kitchen paper.
Put the
garlic, basil and almonds in a food processor. Run
the machine briefly to blend, then add the oil in a
thin stream. Finally blend in the Parmesan.
Cook the
pasta according to the packet directions. Drain and
return to the saucepan.
Add the pesto and toss until
well coated in the paste. Season to taste. Spoon
into the tomatoes and place in a baking tin (pan).
Bake at 200°C/400°F/gas mark 6 for 15 minutes until
hot through but the tomatoes still hold their
shape.