Linguine with Pesto and Cherry Tomatoes

Ingredients

• Linguine (8 oz)
• Cherry tomatoes (2 cups, halved)
• Fresh basil leaves (2 cups, packed)
• Garlic (2 cloves, minced)
• Pine nuts (1/4 cup, toasted)
• Parmesan cheese (1/2 cup, grated)
• Olive oil (1/2 cup)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
2. In a food processor, combine the basil leaves, minced garlic, toasted pine nuts, and grated Parmesan cheese. Pulse until the mixture is finely chopped.
3. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency. If the pesto is too thick, add a little reserved pasta water until desired consistency is achieved.
4. Season the pesto with salt and pepper to taste.
5. In a large mixing bowl, combine the cooked linguine with the pesto, tossing until the pasta is well coated. If needed, add more reserved pasta water to help the pesto adhere.
6. Gently fold in the halved cherry tomatoes, allowing them to warm slightly with the pasta.
7. Serve immediately, garnishing with additional grated Parmesan cheese and a drizzle of olive oil if desired.