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To make the pesto trapanese, place the almonds, garlic and parmigiano in a food processor and whiz until it resembles sand.
Add the remaining ingredients and process for 30 seconds or until combined but not perfectly smooth – a little texture is welcome here.
Taste and adjust the seasoning if necessary.
Spoon the pesto into a large serving bowl.
Bring a large saucepan of salted water to the boil.
Drop in the busiate and cook as per the packet.
Once done, use a slotted spoon to lift the pasta straight into the serving bowl, dragging along a little of the pasta cooking water, and mix thoroughly with the pesto.
Serve as is, or top with some basil leaves and toasted almond flakes if you like.