Pesto Pasta with Roasted Cherry Tomatoes

Method

1. Heat the oven to 425°F. Toss the tomatoes with 2 tablespoons oil and the salt on the baking sheet and roast 20 to 25 minutes, until blistered and some have burst.
2. Meanwhile make the pesto: pulse the basil, pine nuts and garlic in the food processor until finely chopped. Add the parmesan, then stream in the extra-virgin olive oil and lemon juice with the machine running. Season with salt.
3. Cook the pasta in well-salted boiling water until al dente. Save 1 cup of the cooking water, then drain.
4. Toss the pasta with the pesto and a splash of the cooking water until glossy, adding more water as needed.
5. Fold in the roasted tomatoes and their juices. Serve with more parmesan.

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