Easy Pappardelle with Creamy Roasted Red Pepper Pesto Sauce

Ingredients

• 1/4 cup whole almonds, roasted
• 1/2 cup store-bought basil pesto
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon kosher salt for sauce
• 16 ounces pappardelle pasta
• 1 tablespoon kosher salt for boiling water
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup reserved pasta cooking water
• 1 cup store-bought roasted red peppers, roughly chopped
• 1 cup canned diced tomatoes, drained
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced