Toast the almonds in a non-stick frying pan for approx. 3 mins., leave to cool. Blitz the almonds, sage and garlic in a food processor. Mix in the oil and cheese, season.
Cook the pasta in boiling salted water until just al dente, drain the pasta, reserve approx. 100 ml of the cooking water and set aside. Mix the pesto, pasta and reserved cooking water, scatter a little parmesan on top.