Pesto Pasta

• 1 lb pasta (trofie or linguine)
• 2 cup fresh basil (packed)
• ⅓ cup pine nuts (toasted)
• 2 clove garlic
• ½ cup Parmesan cheese (grated)
• ½ cup olive oil (extra virgin)
• 1 cup cherry tomatoes (halved)
• ½ tsp salt

How to Make It

1. 1

   Cook pasta al dente. Reserve 1/2 cup pasta water before draining.

2. 2

   Blend basil, pine nuts, garlic, and Parmesan in a food processor. With motor running, drizzle in olive oil until smooth. Season with salt.

3. 3

   Toss hot pasta with pesto, adding pasta water to loosen as needed.

4. 4

   Fold in cherry tomatoes. Serve with extra Parmesan.