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I grew garlic for the first time this year, but I only got 'single-clove' plants.
They're small, but taste really good.

In the picture you can see one of these cloves, with thai basil and rosemary, its 'harvest mates' in this pasta recipe.

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Pasta with Almond Pesto

Ingredients
Serves six:
250g peeled almonds
2 sprig of thai basil (or other basil variety)
1 sprig of rosemary
2 clove garlic
10 sun-dried tomatoes
100g grated parmesan
4 tbsp. olive oil
500g pasta pennette rigate

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Directions
Grind the almonds finely with the basil, rosemary, sun-dried tomatoes and garlic. Add the olive oil, grated parmesan and mix well.
Cook pennette rigate in a large pot of boiling salted water, drain them well and season with the almond pesto.

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Tip #1: how to skin the almonds.
Pour boiling water over the almonds in a pot and set it aside for five minutes. Drain off the water and slip the skins off by squeezing the almonds.

Tip #2: what you can do with leftovers.
Drop half pasta in a baking pan, cover with firm cheese of your choice, sliced, then drop the remaining pasta.
Sprinkle with grated parmesan and breadcrumbs.
Bake until golden brown.

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I am entering this in Presto Pasta Nights, an event hosted this week by its founder, Ruth of Once Upon A Feast.

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