Wash the borage leaves well, blanch them for about 1 minute in plenty of boiling salted water. Remove the greens with a fork and add the spaghetti to the same water.

Sauté the garlic with 1 tablespoon of oil for 1 minute. Add the borage cut into small pieces, pepper, and a pinch of salt. Let it season well for 2 minutes, then turn off the heat and let it cool for a moment. Meanwhile, toast the almonds in a small pan, drain them, cool them under water, and then peel them.

Remove the garlic and transfer the borage to a food processor or blender, add the ricotta, pecorino, chopped almonds, 1 teaspoon of oil, and 1 tablespoon of pasta cooking water, and blend until the mixture is smooth.