The pasta shown in the photograph, orecchiette (little ear), is not what is called for in the recipe.
I loved this recipe, fan-favorite in my household. I needed to add extra liquid and end up adding more olive oil and emulsifying it like traditional pesto to get to a more creamy sauce-like texture. This was delish served hot or at room temp. Pro tip: save some of the pesto for pizza or flatbread toppings later.