Cantalinie Pasta with Roasted Cherry Tomatoes and Basil Pesto

This Cantalinie pasta dish beautifully marries traditional Italian elements with a creative twist. The tender pasta is complemented by the sweetness of roasted cherry tomatoes and the freshness of homemade basil pesto, creating a delightful balance of flavors. It's a vegetarian-friendly recipe that not only pleases the palate but also respects dietary needs.

Ingredients:

• 300 g Cantalinie pasta
• 400 g cherry tomatoes, halved
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup fresh basil leaves
• 50 g pine nuts, toasted
• 50 g grated Parmesan cheese
• 1 clove garlic, minced
• Juice of 1 lemon
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 200°C (400°F).
2. On a baking sheet, toss the halved cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until caramelized.
3. Meanwhile, cook the Cantalinie pasta according to package instructions until al dente. Drain and set aside.
4. In a food processor, combine the basil leaves, toasted pine nuts, Parmesan cheese, garlic, lemon juice, and the remaining 1 tablespoon of olive oil. Blend until smooth, adding a little water if necessary to achieve a creamy consistency. Season with salt and pepper to taste.
5. In a large bowl, combine the cooked pasta, roasted cherry tomatoes, and basil pesto. Toss until well coated.
6. Serve warm, garnished with fresh basil leaves and additional Parmesan cheese if desired.