Pesto Pasta with Cherry Tomatoes

Blanching the basil briefly before blending keeps the pesto's vivid green color instead of the dull, oxidized brown it can turn within an hour.

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with 1 tablespoon olive oil and a pinch of salt, and spread on a baking sheet. Roast for 15–20 minutes, until softened and lightly blistered. Set aside.

2. 2

   Bring a pot of salted water to a boil. Prepare an ice bath in a separate bowl.

3. 3

   Blanch the basil leaves in the boiling water for just 10 seconds, then immediately transfer to the ice bath to stop the cooking. This quick blanch deactivates the enzymes that cause basil to oxidize and turn brown once blended, locking in a bright green color.

4. 4

   Drain the basil and squeeze out as much water as possible with your hands or a clean towel.

5. 5

   In a food processor, combine the blanched basil, toasted pine nuts, and garlic. Pulse until finely chopped.

6. 6

   Add the Parmesan and pulse again to combine.

7. 7

   With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Season with salt and pepper. Set aside.

8. 8

   Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining.

9. 9

   Drain the pasta and toss immediately with the pesto in a large bowl, adding splashes of the reserved pasta water as needed to loosen the sauce and help it coat every piece evenly.

10. 10

    Fold in the roasted cherry tomatoes. Serve immediately, topped with extra Parmesan.