In either a food processor, or using a large mortar and pestle, grind the almonds and the garlic together.
Add the Italian parsley and basil leaves and continue to mash or grind.
Add the cheese and contiune to smash or grind.
Add the olive oil a little at a time (to drizzle) and continue to smash or grind.
(optional) add lemon juice
(optional) add red pepper flakes
Set aside the pesto and bring a large, tall pot of water to a rolling boil. Generously salt the water (1 - 2 Tbsp.)
When water is boiling, add the busiate pasta and boil/cook for 2 minutes less than the package instructions.
Place a cup or so of the sauce on the bottom of a large, wide platter.
Add the cooked pasta. Take a large serving spoon and gentlly fold the pesto into the pasta. This shape is fragile, so go slow.
Add some pasta water, about ¼ cup at a time to make the pasta a little more silky in appearance and consistency. You shouldn't have to use more than 1 cup of pasta water for this step.
If desired, add more pesto sauce.
Serve and garnish with sprigs of fresh basil.
