Sicilian Honey Pasta - Pasta Cò Meli

Instructions

1. Put a large pot of water on to boil. While it heats up, prepare the pesto.
2. In a small skillet, toast the almonds over high heat, stirring frequently. Once you can smell the almonds, remove them and transfer into the bowl of a large mortar and pestle. Next, toast the bread crumbs in the same skillet until lightly browned, then add the crumbs into the almonds. Grind them together into a fine crumble.
3. When the water comes to a rolling boil, salt it generously and add the spaghetti. Set a timer for 1 minute less than the recommended al dente cook time.
4. When the pasta is nearing completion, place the honey in a large pan over medium/low heat. Thin the honey with about ⅓ cup (80 ml) of the pasta water and stir together.
5. When the spaghetti is done, use tongs or a spaghetti fork to transfer it into the honey pan. Add the cinnamon and about ⅔ of the pesto into the pan as well. Turn up the heat to medium/high and stir all together until the honey sauce thickens into a sticky glaze.
6. Serve immediately, topped with a sprinkle of the remaining pesto and a grating of orange zest.