Penne with Pesto and Roasted Cherry Tomatoes

• 1½ cups cherry tomatoes, halved
• Olive oil, salt, and pepper (as needed)
• 12 oz penne pasta


For the Pesto

• 2 cups fresh basil
• 3 cloves garlic, minced
• ¼ cup toasted pine nuts
• Juice of ½ lemon
• ¼ cup grated parmesan cheese
• Sea salt to taste
• ¼ cup olive oil

Served with

• Fresh basil
• Grated parmesan

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• Place tomatoes on the sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes.

• Cook pasta in a pot of salted boiling water until 'al dente'. Drain and toss with olive oil.

• Blend basil, garlic, pine nuts, lemon juice, parmesan, and salt in a food processor. Gradually add olive oil until creamy. Add water if needed.

• Mix pasta, pesto, and roasted tomatoes in a bowl. Serve with extra parmesan and basil.