Starters Recipes - Stuffed Tomatoes with Pesto

Ingredients                        

• 6 or 8 large tomatoes

• 3 garlic cloves

• 16 basil leaves

• 25 g/1 oz/1/4 cup ground almonds

• 120 ml/4 fl oz/1/2 cup olive oil

• 50 g/2 oz/1/2 cup grated Parmesan cheese

• 225 g/8 oz spaghettini, broken into thirds

• Salt and freshly ground black pepper

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Method:

1. Cut the tops off the tomatoes. Scoop out the seeds and drain upside down on kitchen paper.

2. 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.

3. Cook the pasta according to the packet directions. Drain and return to the saucepan.

4. 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).

5. Bake at 200°C/400°F/gas mark 6 for 15 minutes until hot through but the tomatoes still hold their shape.