Tomato Basil Pesto Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.

2.While the pasta cooks, prepare the basil pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until coarsely chopped.

3.With the processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and emulsified. Season with salt and freshly ground black pepper to taste. If the pesto is too thick, add a tablespoon of the reserved pasta water to loosen it.

4.In a large mixing bowl, combine the drained pasta with the basil pesto. Toss well to coat all the pasta evenly. Add the halved cherry tomatoes and gently fold them in to distribute without breaking them.

5.If desired, add fresh lemon juice to brighten the flavors and toss again gently. Adjust seasoning with additional salt and pepper if needed.

6.Serve the pasta warm or at room temperature, garnished with extra grated Parmesan cheese and fresh basil leaves for a vibrant presentation.