8 each garlic cloves peeled
1 cup whole blanched almonds
3 cups fresh basil leaves
10 ounces pecorino romano cheese grated
3 cups sun dried tomatoes divided
2-¼ cups DOLE Chef-Ready Cuts Mango Cubes thawed divided
¾ cup + 1 teaspoon extra virgin olive oil divided
3-¾ quarts rotini pasta cooked al dente
2-½ cups Trapanese pesto sub-recipe
2 Tablespoons red chili flakes