Recipe:

Cook pasta al dente according to the recipe on the packaging, drain, leaving 2 tbsp. of water used to cook it.
Roast almonds on a dry pan and put them aside.
Tear off several leaves of parsley and basil and put them aside.
Blend the parsley, basil (except the leaves you put aside), garlic, 4/5 of almonds, 4/5 of cheese, olive oil and lemon juice into a homogeneous mass, e.g. in a blender. Transfer the contents onto a heated pan and season with salt and pepper. Add cooked pasta and 2 tbsps. of water used to cook the pasta to this sauce. Mix all ingredients and sprinkle with the remaining almonds, cheese and basil and parsley leaves.

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