Spaghetti With Almond Cheese

350 g/12 oz wholemeal spaghetti
salt
1 tablespoon chopped parsley
freshly ground black pepper
25 g/l oz browned flaked almonds, to garnish
Sauce:
25 g/1 oz grated Parmesan cheese
100 g/4 oz ground almonds
100 g/4 oz cottage cheese
plods of grated nutmeg
pinch of grated cinnamon
3 tablespoons plain low-fat yogurt

Cook the spaghetti for 10 to 15 minutes in boiling salted water. Drain, saving 150 ml/1/2pint of the water for the sauce, and mix the spaghetti with the parsley and pepper to taste. Put the spaghetti in a large heated dish and keep hot.

Mix together all the sauce ingredients and the reserved cooking water and season well with salt and pepper. Spoon over the spaghetti and garnish with the almonds.

SERVES 4