First courses

Spaghetti with Olive pesto, cream cheese and chopped almonds


  • 250g of spaghetti
  • 3-4 tablespoons of Green Olives and Almonds patè by “Fattorie Umbre”
  • 150g of spreadable cheese (such as herb or pepper-flavored spreadable cheese)
  • 3 tablespoons of toasted almond crumbles
  • 2 tablespoons of extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Grated pecorino cheese (optional, for garnish)


  1. Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and reserve some pasta cooking water.
  2. In a bowl, mix the green olive and almond pâté with the spreadable cheese until you have a smooth cream.
  3. Add the green olive and almond pâté and spreadable cheese to the pot with the cooked spaghetti and mix well, thinning the sauce with some pasta cooking water if needed.
  4. Add half of the toasted almond crumbles to the pasta and stir to incorporate.
  5. Drizzle extra virgin olive oil over the pasta and mix again to blend the flavors.
  6. Taste and adjust salt and pepper to your liking.
  7. Serve the spaghetti in individual bowls, garnishing with the remaining toasted almond crumbles and, if desired, grated pecorino cheese.

These spaghetti offer a rich Mediterranean flavor and a crunchy texture. It’s a delightful choice for a special meal or to share a gourmet dinner with friends. Enjoy!

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