In a food processor, combine the tomatoes, almonds, garlic, basil, pepper, crushed red pepper, Pecorino Romano cheese and a hearty pinch of salt and pepper. Pulse a few times then scrape down the sides. With the food processor running, slowly add the olive oil. Season to taste with salt and pepper.
Meanwhile, cook the pasta in a large pot of salted water until al dente. Drain and return to the pot.
Pour the pesto over the pasta and toss to combine until all the pasta is coated. You may not have to use all the pesto.
Serve with with more freshly grated parmesan cheese and thinly sliced basil!
Notes
Recipe doesn't include the edamame or crispy prosciutto shown in the pictures although you can certainly add that to yours if desired for extra protein.