Busiate with Pesto Trapanese

Bring a large pot of salted water to a boil.

Cook the busiate pasta until al dente, about 8–10 minutes, then reserve a splash of pasta water and drain.

While the pasta cooks, blend the roasted almonds and garlic in a food processor until coarsely ground.

Add the tomato pulp, basil leaves, and a pinch of salt to the processor and pulse to combine.

With the processor running, slowly stream in the olive oil until the mixture becomes creamy yet retains a rustic texture.

Stir in the grated pecorino cheese and taste, adjusting salt if needed.

Remove the processor from the heat and set the pesto aside; it is never cooked.

Toss the hot busiate with several generous spoonfuls of the pesto, adding a little reserved pasta water to loosen the sauce if necessary.

Finish the dish with extra fresh basil leaves, additional grated pecorino, and a sprinkle of crushed almonds.

Store any leftover pesto in a clean jar, top with a thin layer of olive oil, and refrigerate or freeze for later use.