A simple yet flavorful Italian dish featuring al dente pasta tossed with homemade basil pesto and sweet roasted cherry tomatoes. Perfect for a quick lunch and bursting with fresh flavors!
Preheat your oven to 200°C (400°F).
On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast them in the preheated oven for about 15-20 minutes, or until they are blistered and caramelized.
Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a food processor, combine basil leaves, pine nuts, grated Parmesan, garlic, and lemon juice. Pulse to combine. Slowly drizzle in the remaining olive oil while the processor is running until you reach a smooth consistency. Season with salt and pepper to taste.
In a large bowl, mix the cooked pasta with the pesto, adding reserved pasta water as needed to reach desired consistency. Mix well until the pasta is evenly coated.
Gently fold in the roasted cherry tomatoes. Serve warm with additional grated Parmesan if desired.
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