Busiate al Pesto Trapanese

Ingredients

Busiate pasta

400 grams

Cherry tomatoes

300 grams, halved

Almonds

100 grams, toasted

Garlic

2 cloves

Fresh basil leaves

1 cup, packed

Pecorino cheese

100 grams, grated

Extra virgin olive oil

1/2 cup

Salt

to taste

Instructions

1. Bring a large pot of salted water to a boil. Add salt generously to enhance the pasta's flavor.
2. While the water is heating, prepare the pesto. In a food processor, combine the halved cherry tomatoes, toasted almonds, garlic cloves, fresh basil, and grated Pecorino cheese. Pulse until the mixture is finely chopped but still retains some texture.
3. With the motor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth consistency. Taste and adjust seasoning with salt if needed.
4. Once the water is boiling, add the busiate pasta and cook according to package instructions until al dente, approximately 8-10 minutes.
5. Reserve about a cup of the pasta cooking water, then drain the pasta.
6. In a large mixing bowl, combine the drained pasta with the prepared pesto. Add reserved pasta water, a little at a time, to loosen the sauce and ensure it coats the pasta evenly.
7. Serve the pasta hot, garnished with additional grated Pecorino cheese and a drizzle of extra virgin olive oil for an added touch of richness.