# What You'll Need:
→ Pasta
01 - 14 oz dried spaghetti or linguine
02 - Salt, for boiling water
→ Basil Pesto
03 - 2 cups loosely packed fresh basil leaves
04 - 1/3 cup pine nuts
05 - 2 cloves garlic, peeled
06 - 1/2 cup freshly grated Parmesan cheese
07 - 1/2 cup extra-virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon (optional)
→ Cherry Tomatoes
11 - 2 cups cherry tomatoes, halved
12 - 1 tablespoon extra-virgin olive oil
13 - Salt and pepper, to taste
→ Garnish
14 - Extra Parmesan cheese, grated
15 - Fresh basil leaves
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden. Remove from heat and cool.
03 - Combine basil, cooled pine nuts, garlic, Parmesan, salt, and pepper in a food processor. Pulse until finely chopped. With processor running, slowly add olive oil until smooth and creamy. Stir in lemon juice if desired and adjust seasoning.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add cherry tomatoes with a pinch of salt and pepper. Sauté for 2 to 3 minutes until just softened but still intact.
05 - Add drained pasta to skillet with tomatoes. Remove from heat, stir in pesto and reserved pasta water. Toss until pasta is evenly coated and glossy. Add more pasta water if needed.
06 - Plate immediately and garnish with extra Parmesan and fresh basil leaves.
