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1
Put the garlic cloves, basil leaves, pistachios, pine nuts, 1/4 cup of the olive oil, and salt into the bowl of a food processor fitted with a metal blade and blend.
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2
Gradually pour the rest of the oil through the feed tube until all the ingredients are integrated into a paste with a slightly coarse texture.
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3
The pesto must be fluid, not hard or dry.
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4
If it is not fluid, turn the food processor back on and add more oil until you have a runny paste.
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5
Put the pesto in a large serving bowl, reserving a large spoonful.
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6
Place the butter and the cooked shrimp on top of the pesto.
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7
Bring a large saucepan of water to a boil.
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8
Stir in a small fistful of salt, a splash of olive oil, and the bavette and cook, stirring often so the pasta doesnt stick together, until the pasta is al dente.
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9
While the pasta is cooking, toast the almonds in a dry skillet over medium heat, shaking the pan constantly so the almonds dont burn.
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10
Lift the pasta out of the pot and into the bowl with the pesto, butter, and shrimp.
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11
Add a splash of pasta water and toss the pasta until the butter is melted and the pasta is coated.
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12
Add the toasted almonds and toss again.
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13
A tavola!
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14
Dust with Parmesan cheese and serve very hot, with more Parmesan on the table.
