Bring a medium pot of water to a boil. Put tomatoes into the boiling water for 60-90 seconds. Once the tomato skins split open, transfer tomatoes into a bowl of ice water to cool (this will make it easier to remove skin). Peel tomatoes and set aside.

Preheat oven to 350F. Spread almonds in a single layer on a baking sheet. Bake for 7-8 minutes, stirring every few minutes, until golden brown. Add to a food processor along with garlic and oil. Pulse a few times until roughly chopped.

Add fresh basil and mint. Pulse just a few times until combined (you don't want to process too much or the basil will start to brown). Add tomatoes and nutritional yeast and process for ~15-20 seconds until creamy. Season with salt (I added ~3/4-1 tsp).

Melt butter in a small skillet. Scatter over breadcrumbs and a pinch of kosher salt. Toast until golden brown, stirring frequently. Set aside.

In a large pot of salted boiling water, cook cavatappi until al dente. Transfer pasta back to cooking pot, reserving some of the pasta water. Add pesto and toss well, adding a tbsp at a time of olive oil and/or pasta-cooking water, until a creamy sauce forms (not too dry or soup). Season with salt, if needed.

Serve pasta topped with breadcrumbs and fresh basil.