Lemon Basil Pesto Pasta with Cherry Tomatoes

Ingredients:

• 8 oz (225g) pasta of your choice (spaghetti, penne, etc.)
• 1 pint (about 2 cups) cherry tomatoes, halved
• Salt and pepper to taste

For the Lemon Basil Pesto:

• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Prepare the Lemon Basil Pesto:

• In a food processor, combine the basil leaves, grated Parmesan cheese, pine nuts or walnuts, minced garlic, lemon zest, and lemon juice.
• Pulse until the ingredients are roughly chopped.
• With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
• Season with salt and pepper to taste. Set aside.

2. Cook the Pasta:

• Cook the pasta according to the package instructions until it is al dente. Drain and set aside.

3. Cook the Cherry Tomatoes:

• While the pasta is cooking, heat a bit of olive oil in a large skillet over medium heat.
• Add the cherry tomatoes to the skillet and cook for 4-5 minutes, until they begin to soften and release their juices. Season with salt and pepper to taste.

4. Combine Pasta, Pesto, and Cherry Tomatoes:

• In a large mixing bowl, toss the cooked pasta with the lemon basil pesto until the pasta is evenly coated.
• Add the cooked cherry tomatoes to the bowl and gently toss to combine.

5. Serve:

• Serve the Lemon Basil Pesto Pasta with Cherry Tomatoes immediately, garnished with additional grated Parmesan cheese and fresh basil leaves if desired.

Tips for Perfect Basil Pesto Pasta:

• Use fresh and high-quality ingredients for the best flavor.
• Toasting the pine nuts or walnuts before adding them to the pesto can enhance their flavor.
• Adjust the consistency of the pesto by adding more olive oil if needed.
• Taste and adjust the seasoning with salt, pepper, and lemon juice according to your preference.
• You can store any leftover pesto in an airtight container in the refrigerator for up to a week or freeze it for longer storage.