Main courses
A rich, elegant pasta dish with silky bavette coated in a velvety sun-dried tomato pesto, lifted with basil, almonds, Parmesan, and a touch of garlic. Dish type: Italian pasta main Serves: 4 Time: 25 minutes Difficulty: Easy to medium Calories: about 630 per serving
Recipe video
Bring a large pot of well-salted water to a boil.
Toast the almonds in a dry pan over medium heat for 2-3 minutes, stirring often, then let them cool slightly.
If the sun-dried tomatoes are very salty, rinse them quickly and pat dry.
In a food processor, blend almonds, Parmesan, Pecorino, garlic, and lemon zest until finely chopped.
Add the sun-dried tomatoes and basil, then pulse again until the mixture becomes thick and rustic.
With the machine running, slowly drizzle in the olive oil. Add a little pasta water to loosen the pesto until creamy and spoonable. Season with black pepper. Taste before adding salt.
Cook the bavette until al dente according to the packet time.
Reserve at least 180 ml / 6 fl oz of pasta water, then drain the pasta.
Transfer the bavette to a large pan or bowl. Add the pesto and a splash of reserved pasta water. Toss gently until every strand is glossy and evenly coated.
Add a little more pasta water if needed to create a smooth, silky sauce. Plate immediately.
For a softer, rounder flavor, soak the tomatoes in warm water for 10 minutes, then drain well.
Never heat the pesto aggressively or it may lose its fresh basil aroma.
Finish with basil leaves, a light shower of Parmesan, a few chopped toasted almonds, and a small spoonful of burrata on top for a luxurious touch. Serve with a crisp green salad and chilled Vermentino or sparkling water with lemon.
Use salt carefully: sun-dried tomatoes and cheeses are already quite savory.
