First course / Pasta
A bright Sicilian-style pasta with twisted busiate coated in a creamy almond, basil, tomato, garlic, and olive oil pesto. It is fresh, aromatic, slightly nutty, and perfect for a simple Mediterranean meal.
Recipe video
Bring a large pot of water to a boil. Salt it well so the pasta will taste seasoned from the inside.
Toast the almonds in a dry pan over medium heat for 3–4 minutes, stirring often, until lightly golden and fragrant. Let them cool.
Rinse and dry the basil. Halve the cherry tomatoes and remove any watery seeds if they are very juicy.
Add almonds, tomatoes, basil, cheese, garlic, lemon zest, salt, pepper, and olive oil to a food processor.
Pulse in short bursts until the pesto becomes creamy but still slightly textured. Do not overblend; a rustic texture tastes better.
Taste the pesto. Adjust salt, pepper, cheese, or lemon zest until it tastes balanced and bright.
Cook the busiate until al dente according to the package instructions. Reserve 120 g / 4.2 oz pasta water before draining.
Place the pesto in a wide bowl or pan off the heat. Add a splash of pasta water and stir to loosen it.
Add the hot busiate and toss gently until every spiral is coated. Add more pasta water little by little until glossy and creamy.
Serve immediately with toasted almond flakes, basil, extra cheese, and a thin drizzle of olive oil.
