Roasted Tomato & Thai Basil Pesto Pasta

Directions

1. 1

   Preheat oven to 400F. Toss cherry tomatoes in olive oil, salt and pepper. Place tomatoes in large sheet pan and spread evenly. Roast for 18-20 mins until golden brown.

2. 2

   Meanwhile, combine almonds, garlic, basil, lemon juice, salt and pepper in a food processor and pulse until well incorporated. Slowly drizzle in olive oil and continue to pulse until combined. Add parmesan cheese and pulse a bit more to combine.

3. 3

   Cook pasta according to package directions. Reserve 1 cup pasta water once pasta is cooked.

4. 4

   In a pan over medium heat, add in roasted tomatoes and pesto and stir. Slowly add pasta water to loosen to get desired consistency (thicken sauce consistency). Add cooked pasta and mix well to incorporate.

5. 5

   Transfer pasta to a plate and garnish with more parmesan cheese.