Categories: Pasta
Ingredients
- 1/4 cup slivered blanched almonds
- 1/2 cup packed fresh basil, plus sliced basil for topping
- 1 garlic clove
- Kosher salt and black pepper
- 4 plum tomatoes, cored, halved and seeded
- 1/4 cup olive oil
- 2 tbsp. grated Parmesan, plus more for topping
- 10 oz. fusilli
- 2 slices bacon, finely chopped
- 1/4 cup panko
Directions
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Bring a large pot of water to a boil. Toast the almonds in a medium non-stick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 tsp salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
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Salt the boiling water, add the pasta and cook as directed for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
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While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
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Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.