Pesto Pasta w/ Blistered Cherry Tomatoes
Sometimes you don’t need frills to have a good dinner. Sometimes basic is best. And that sometimes includes anytime you’re making this pesto pasta.
Ingredients
3 cups basil, roughly packed
3 tbs walnuts
3 garlic cloves
½ cup + 2 tbs extra virgin olive oil, divided
½ cup grated parmesan, plus more for serving
2 tbs lemon juice
1 pint cherry tomatoes
1 cup fresh or frozen sweet peas
400g spaghetti
salt
Instructions
Add basil, walnuts and garlic to a blender and pulse until minced. Turn the blender on low and slowly add 1/2 cup olive oil until smooth. Add parmesan and lemon juice and pulse until evenly combined. Set aside.
Bring a large pot of salty water to boil. The water should be salty like the ocean!
Meanwhile, heat a large skillet on medium-high for 4 minutes. Add the remaining 2 tbs olive oil and continue heating until the oil is thin and easily coats the pan. Add cherry tomatoes and season with a pinch of salt. Toss to coat then let the tomatoes cook until they are slightly charred and their skin is beginning to break, about 10 minutes. Set aside.
By now your water should be boiling. Drop the pasta and cook until al dente. Two minutes before the pasta is ready, add your sweet peas. Bring water back to a boil and finish cooking. Reserve 1/2 cup pasta water, then strain.
Back in your pot, add strained pasta, peas and pesto. Mix to combine. Add pasta water slowly as you mix until it’s glossy.
Top with cherry tomatoes and serve with fresh basil and parmesan.