summer pesto pasta with pistachios
Ready in: 45 minutes
1 pound heirloom cherry tomatoes, cut in half and seeded
1/2 cup plus 2 tablespoons of extra virgin olive oil, divided
2 packed cups fresh basil leaves (or about 3 oz)
1/2 cup shelled pistachios
1/2 cup grated parmesan cheese
2 teaspoons lemon zest
1/2 pound whole wheat penne pasta
1. Preheat the oven to 400 degrees. Cut the cherry tomatoes in half and gently squeeze each half to remove the seeds. Lay the tomatoes on a baking sheet, drizzle with two tablespoons of the olive oil, and season with salt and pepper. Roast in the oven for approximately 35 minutes, or until caramelized.
2. To prepare the pesto, add the remaining olive oil (1/2 cup), the basil, shelled pistachios, parmesan cheese, lemon zest and freshly ground black pepper, to a food processor and process until smooth. Transfer to a large bowl.
3. Cook the pasta in a pot of salted, boiling water until al dente. Drain, then toss in the bowl with the pesto and the roasted tomatoes. Garnish with extra chopped pistachios.