Ingredients
Scale
- 12 oz pasta (spaghetti or penne)
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- to taste Salt and pepper
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts as a substitute)
- 2 cloves garlic
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Get a baking sheet ready.
- Wash the cherry tomatoes and place them on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the tomatoes in the oven for about 15-20 minutes, or until they are blistered and soft.
- While the tomatoes roast, cook the pasta according to the package instructions in a large pot of salted boiling water.
- While the pasta cooks, make the pesto. In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, lemon juice, and a pinch of salt. Pulse until smooth. Gradually add olive oil while the processor is running.
- Once the pasta is cooked, drain it and return it to the pot.
- Add the roasted tomatoes and pesto to the pasta. Toss everything together until well coated.
- Serve immediately with extra Parmesan cheese on top, if desired.
- Prep Time: 10
- Cook Time: 20