Paccheri with Anna Santoros Pesto Trapanese

Ingredients

• 2 1/2 cups very ripe cherry tomatoes (about 12 ounces)
• 1/3 cup whole almonds, lightly toasted
• 12 fresh whole basil leaves
• 1 plump garlic clove, crushed and peeled
• 1/4 teaspoon pepperoncini flakes
• 1/2 teaspoon coarse sea salt or kosher salt, plus salt for cooking pasta
• 1/2 cup extra-virgin olive oil, plus more if needed
• 1 pound paccheri pasta
• 1 pound small shrimp, peeled and deveined
• 1/2 cup grated fresh Grana Padano or Parmigiano-Reggiano cheese

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