Put the water to boil for the pasta, meanwhile prepare the pesto in the mortar as described below. Wash the mint leaves dry and place them in the mortar, add: the almonds previously toasted in a non-stick pan for about 4 minutes, the dried tomatoes cut into small pieces, the fresh tomato cut into small pieces, start pounding adding little by little the oil (For convenience you can use the blender taking care to blend intermittently to avoid heating the pesto). Cook the pasta for 16 minutes, drain it and let it dry on a cloth, taking care not to break it, fill every single bombardone with a slice of mozzarella and half a tablespoon of pesto, put the bombardons so prepared on the spit alternating with a slice of mozzarella, finish the skewer with the pasta. Transfer the skewer to a baking dish and bake for 10 minutes in a preheated oven at 180 ° C in grill mode. Take out the dough from the oven and sprinkle with the remaining pesto, taking care to dilute the pesto with the addition of olive oil.
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