Spaghetti with Roasted Cherry Tomatoes and Basil Pesto

This delightful spaghetti dish combines traditional Italian flavors with a creative twist. The roasted cherry tomatoes add a sweet, caramelized flavor, while the homemade basil pesto brings a refreshing herbaceous note. Perfectly balanced, this dish meets vegetarian dietary requirements and is sure to please pasta lovers.

Ingredients:

• 12 oz spaghetti
• 2 cups cherry tomatoes
• 3 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves, minced
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cherry tomatoes with 3 tablespoons of olive oil, salt, and pepper. Roast in the oven for about 20 minutes, or until they burst and caramelize.
3. While the tomatoes are roasting, cook the spaghetti according to package instructions until al dente. Drain and set aside.
4. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, and 1/4 cup of extra virgin olive oil. Blend until smooth, adding a bit of water if necessary to reach your desired consistency.
5. In a large mixing bowl, combine the cooked spaghetti, roasted cherry tomatoes, and basil pesto. Toss gently to coat the pasta evenly.
6. Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.