Make the Trapanese pesto

• Add the roasted almonds, garlic, salt, pepper, grated pecorino and basil to the blender.
• Pour in the extra virgin olive oil and add the cherry tomatoes.
• Blend until you get a smooth, creamy pesto.

Boil the pasta

• Bring a large pot of water to a boil and salt it generously.
• Add the garganelli and cook until al dente.

Toss pasta with the pesto

• Transfer the pasta to a pan with the pesto and a touch of pasta water.
• Toss well until the pasta is evenly coated and glossy.

Finish and serve

• Finish with fresh basil, crushed almonds, grated pecorino and a drizzle of olive oil.
• Serve immediately.