Busiate with Trapani-style pesto

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Cherry tomatoes150 g
• Almonds15 g
• Basil10 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Pecorino10 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, toast the almonds in a dry pan over medium heat for 3–4 minutes, stirring, until fragrant and just golden; let them cool.
3. Wash the cherry tomatoes and halve them; wash and dry the basil; peel the garlic and remove the green sprout.
4. In a food processor, pulse the cherry tomatoes, almonds, basil, garlic, oil, pecorino and a pinch of salt in short bursts until you have a rustic, not smooth, pesto. Short pulses stop the basil heating up and darkening.
5. Salt the water once boiling and cook the durum wheat busiate for the packet time (about 12–14 minutes), until al dente; save a ladleful of the cooking water.
6. Drain the pasta into a bowl, dress it raw with the pesto and loosen with a little cooking water, stirring until creamy.