PG tested | Serves 6-8 • 1/4 cup slivered almonds, toasted • 1/4 cup cashews, toasted • 1 clove garlic, peeled and smashed • 1 large handful basil leaves, about 1 cup packed • 1 pint cherry or grape tomatoes, halved, with a few reserved for garnish • Pinch or two of kosher salt • 1/4 cup extra-virgin chili pepper olive oil • 1/4 cup extra-virgin olive oil • 1/2 cup freshly grated Parmesan cheese, plus more for serving • 1 pound cooked rigatoni, warm or room temperature Place almonds and garlic in the bowl of a food processor or blender, and pulse together until finely chopped. Scrape down sides of the food processor with a rubber spatula.