In a small baking dish, toss tomatoes, 2 Tbsp olive oil, salt and pepper. Transfer to broiler and broil until charred, roasted and soft. Let cool slightly.
Meanwhile, preheat a large pot of water over high heat.
While water comes to a boil, prepare the pesto.
Add almonds, garlic, herbs, pecorino and tomatoes to a food processor and blend until smooth but still a bit chunky .
Add in olive oil and blend until smooth. Season with salt and pepper.
Once water is boiling, heavily salt the water. Drop in pasta and cook until al dente.
Once al dente, toss pasta with pesto. Add a generous amount of pasta water to thin pesto into a smooth, saucy, consistency. You will probably need more pasta water than normal!
Season to taste with more salt and pepper.
Serve topped with more olive oil, pecorino and torn basil leaves.
Notes
*I love using marcona almonds in this, but you can sub toasted silvered almonds too!