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Sun-ripened tomatoes, almonds, and basil create this vibrant Sicilian pesto tossed with busiate pasta. A fresh vegetarian mediterranean dish that fits beautifully into clean eats routines.
Bring a large pot of salted water to a boil and cook the pasta until al dente, following package directions. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring often until fragrant and lightly golden. Remove from heat and let cool slightly.
In a food processor, combine cherry tomatoes, toasted almonds, basil leaves, garlic cloves, Parmigiano-Reggiano cheese, salt, and black pepper. Pulse until a coarse paste forms.
With the processor running, slowly stream in the extra-virgin olive oil until the mixture becomes a loose, vibrant pesto. Adjust seasoning to taste.
Transfer the drained pasta to a large bowl. Add the Trapanese pesto and toss gently, adding reserved pasta water a little at a time for a silky coating. Serve immediately, garnished with extra cheese and basil if desired.
