Add the Marcona almonds, basil leaves, garlic, Parmigiano Reggiano, crushed red pepper, and arugula to a large food processor. Pulse until a coarse meal forms.

With the processor on, slowly add ½ cup of extra virgin olive oil. If you want a smoother pesto, continue adding the remaining ¼ cup of extra virgin olive oil until your desired consistency is met. Taste and add salt and pepper, and pulse the processor to incorporate.

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup pasta water. Drain the pasta.

Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the shallot and sauté for 4 to 5 minutes until it softens.

Add the pesto and stir to combine. Bring to a low boil. Reduce the heat to low and simmer for 5 to 10 minutes. Taste and season.

Add ¼ cup of the pasta cooking water to the pest and return it to a low boil. Add the cooked pasta and toss to coat for 2 to 3 minutes, adding more pasta water if needed. Once the pasta is completely coated, turn off the heat.

Transfer the pasta to a large serving bowl. Finish with freshly grated Parmigiano Reggiano and scatter a few basil leaves on top. Enjoy!