Pistachio and almonds pesto sauce (serves 4)

• 1/2 cup unsalted pistachios, lightly toasted

• 1/2 cup peeled almonds, lightly toasted

• 1/2 small garlic clove

• Extra-virgin olive oil to taste

• salt to taste

• 50 g grated parmisan

• About 20 basil leaves

• 300/500 g small tomatoes, halved

1. Put up a pot of pasta cooking water and bring it to a boil.

2. Add a generous amount of salt.

3. Put the pistachios and the almonds in the bowl of a food processor and a few quick pulses.

4. Add the cheese and pulse quickly.

5. You want to chop the nuts into little pieces and mix with cheese, but you don't want to create a paste.

6. When the nuts are fairly uniformly chopped, add the basil, and pulse once or twice more, just to break it up.

7. In a pan heat 2 tbs of oil and add garlic.

8. After few minutes add the tomatoes and sautèe: add salt.

9. Add 2-3 spoons of nut mixture and stir. Set aside out of the fire.

10. Cook the pasta al dente, and drain.

11. Pour the pasta into a warmed serving bowl. Add the nut pesto and toss well.

12. Add a drizzle of extra olive oil if needed for texture.

13. Taste for salt.

14. Garnish with the fennel fronds.

15. Serve.