Pesto 1: Rinse the basil leaves under running water, place them on a kitchen towel, and pat them dry.

Pesto 2: In a mortar, mash the garlic cloves into a paste. Add the pine nuts and mash again. Add the basil and salt, and continue to mash. Add the Pecorino and Parmesan cheeses and keep working the mixture until smooth. Finally, add the olive oil and blend it into the pesto.

Tomato Drops: Dice the cherry tomatoes into small cubes and sauté them in a pan with olive oil. When the tomatoes are soft enough, deglaze with cognac. Transfer the tomatoes to a beaker and blend with an immersion blender. Add the tomato paste and blend again. Add a few drops of cognac to reach your desired consistency and flavor. Strain the mixture through a medium-mesh sieve.

Paprika Coral Crisps: Combine all the ingredients in a beaker and blend until smooth; the mixture will be quite liquid. Heat a nonstick skillet well, pour in a tablespoon of the mixture, and wait for it to dry out. Carefully remove the crisp to avoid breaking it.

Once the pasta is cooked, toss it with the pesto and twirl it into a nest shape. Add a few drops of the tomato sauce and place some paprika coral crisps on top. Finish with a couple of pinches of chopped pistachios (optional).