Pesto Pasta

Ingredients:

• 2 Cups Basil leaves (fresh)
• 3-4 Garlic cloves (peeled)
• 1⁄2 Cup Walnuts or pine nuts (toasted)
• 3⁄4 Cup Parmesan cheese (shaved or grated)
• 1 tsp Diamond Crystal Salt Co.™ Kosher Salt 
• 3⁄4 Cup Extra virgin olive oil
• 1 1⁄2 Cups Cherry or grape tomatoes
• 7 Quarts Water
• 1-2 Tbsp Diamond Crystal Salt Co.™ Kosher Salt 
• 8 Ounces Linguine, fettuccini, or spaghetti

Directions:

1. In a small saucepan over medium heat, toast the walnuts, tossing frequently, until lightly browned and fragrant. Cool completely.
2. In a food processor, pulse garlic cloves until finely chopped. Add the walnuts and basil leaves then pulse until finely chopped. Next add the parmesan cheese and pulse to break down. Drizzle in 3⁄4 cup olive oil in a thin stream while the food processor is running until it is incorporated. Season with about 1 tsp of Diamond Crystal Kosher Salt and set aside.
3. Coat a large saucepan with a thin layer of olive oil and place over medium heat.
4. Add the cherry tomatoes, swirling and tossing until softened and beginning to wrinkle, but not yet bursting. Remove to a plate or bowl.
5. In a large pot, add the water and bring it to a boil. Add 1-2 Tbsp Diamond Crystal Kosher Salt and stir, then add the pasta. Stir occasionally so it doesn’t stick. Cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
6. Place the same saucepan over medium-low heat and add half of the pesto. Add the pasta and toss to combine, pouring in a bit of the pasta water to loosen the sauce as needed. Add additional pesto, if desired. Add the cherry tomatoes and gently combine.
7. Plate the pasta and top with freshly shaved parmesan cheese. Enjoy!