Using a knife, slice an X across the bottom of each tomato.
Then blanch the tomatoes in a pot of boiling water for 30 to 40 seconds.

Remove the tomatoes from the water and reserve the water to cook the pasta. Place the tomatoes in a bowl of cold water to chill and begin to peel them.
Once peeled, quarter the tomatoes and remove the seeds.

Place tomatoes, pine nuts, almonds, walnuts, peeled and crushed garlic, mint, tomato topping, Parmigiano-Reggiano and 2 tbsp oil in a blender.
Puree everything together into a smooth paste.
Adjust salt and pepper.

Bring the pot of water that you used to blanch the tomatoes back to a boil. Salt the water and cook the pasta.
Drain when al dente and transfer to a bowl containing the pesto. Add 1 tbsp of oil and toss.

Divide the bavette or linguine among individual plates and finish with an additional grinding of black pepper or with a drizzle of oil.