Busiate with Pesto Trapanese

Bring a pot of salted water to a boil for the busiate.

Blend the roasted almonds and garlic until coarsely ground.

Add the tomato pulp, basil and a pinch of salt and pulse.

Stream in the olive oil while blending, until creamy but still a little rustic.

Stir in the pecorino and taste for salt.

Cook the busiate until al dente and save a splash of pasta water.

Off the heat, toss the busiate with a few generous spoonfuls of pesto; the pesto is never cooked.

Loosen the sauce with a little pasta water if needed.

Finish with extra basil, pecorino and crushed almonds.