bucatini with burrata and sicilian almond pesto

INGREDIENTS

1/2 cup

whole almonds, toasted for 10 minutes in a 350-degree oven

3/4 cup

moist sun-dried tomatoes, rehydrated in warm water for 10 minutes and drained

loosely packed cup Italian parsley leaves

loosely packed cup fresh basil leaves

garlic cloves

1/2 tsp

crushed red chili pepper

1/2 tsp

salt

1/3 cup

extra-virgin olive oil

1/4 cup

grated pecorino Romano cheese

1 lb

dried bucatini pasta

4 oz

burrata cheese

Grated pecorino romano and fresh basil and/or parsley leaves (optional, for garnish)