Basil Pesto Pasta with Cherry Tomatoes

Ingredients

• 1 lb fusilli or penne
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2 cloves garlic
• 1/2 cup olive oil
• 1/2 teaspoon salt, plus more for pasta water
• 1 1/2 cups cherry tomatoes, halved
• Extra Parmesan, for serving

Instructions

1. 1Bring a large pot of salted water to a boil and cook the fusilli until al dente, about 10 to 12 minutes, reserving 1/2 cup of pasta water before draining.
2. 2While the pasta cooks, combine the basil, Parmesan, toasted pine nuts, garlic, and salt in a food processor and pulse until finely chopped.
3. 3With the processor running, slowly stream in the olive oil until the pesto is smooth and well blended.
4. 4Toss the drained pasta with the pesto in a large bowl, adding reserved pasta water a splash at a time to loosen the sauce so it coats every piece.
5. 5Fold in the halved cherry tomatoes and toss gently to combine.
6. 6Serve at room temperature or slightly warm, topped with extra grated Parmesan.

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