Tagliatelle with tomato and pesto

2_03268 NOODLES with tomatoes and PESTO SAUCE INGREDIENTS for 4 PEOPLE 400 g of noodles, 300 g cherry tomatoes, cluster 18 fresh basil leaves, 1 tablespoon pine nuts, a tablespoon peeled almonds, 2 cloves of garlic, extra virgin olive oil, grated pecorino cheese. Wash thoroughly the basil leaves. Place in Blender jug by joining a clove of garlic, 3 tablespoons of olive oil, almonds and pine nuts. You'll get a delicate sauce. Wash thoroughly the tomatoes, cut them in half and season in a pan with garlic and oil. Keep aside. Meanwhile, Cook in salted water. When cooked, drain. Add pesto to tomato, stir well and add the pasta. Serve.