Busiati (or Fusilli Lunghi) with Trapanese Pesto--hope this gives you some ideas...
Busiati With Trapanese Pesto
Recipe By :Erica De Mane
Serving Size : 5
1/3 cup whole almonds -- blanched
1/4 cup pine nuts
2 small garlic cloves
1/2 fresh hot chili -- chopped, with seeds
1/2 cup loosely packed spearmint leaves
1 cup loosely packed basil leaves -- plus a few whole sprigs for grnish
1/2 cup grated Sicilian Pecorino cheese -- or Sardinian
3/4 cup extra virgin olive oil -- preferably Sicilian
Sea salt -- preferably Sicilian
2 medium round tomatoes -- peeled, seeded, and cut into very small dice
1 pound busiati -- fusilli lunghi, or bucatini
Place the almonds, pine nuts, garlic, and hot chili in the bowl of a food processor and pulse just until very roughly chopped. Add the mint, basil, grated Pecorino and olive oil and pulse again briefly until the herbs are chopped and everything is blended. The texture should be chunky, not puréed. Transfer to a bowl. Taste for seasoning, adding a little salt if needed.
When ready to serve, cook the pasta al dente and drain, saving about 1/2 cup of the cooking water.
Place the pesto and tomatoes in a large, warmed serving bowl. Add the pasta and toss, adding a little cooking water to loosen the sauce. Serve hot, garnished with basil sprigs.
