Ingredients

Ingredients

1 lb. short pasta, such as fusilli or penne
1/4 c. pine nuts
3 cloves garlic, minced
1 c. basil leaves
1/4 c. finely grated Parmesan, plus more for serving
1/4 c. extra-virgin olive oil
2 tsp. lemon juice
1 tsp. kosher salt
1 pt. grape or cherry tomatoes, halved lengthwise

Directions

Directions

Step 1
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water, then drain pasta in a colander. Rinse and transfer pasta to a large bowl to cool.
Step 2
Meanwhile, in a small skillet over medium-low heat, cook pine nuts until just beginning to brown, 6 to 8 minutes. Add garlic and cook until softened and fragrant, about 1 minute. Let cool.
Step 3
In the bowl of a food processor, combine pine nut-garlic mixture, basil, Parmesan, oil, lemon juice, and salt. Pulse five or six times until mostly smooth. Add reserved pasta water, 1 tablespoon at a time, and pulse to reach desired texture.
Step 4
Add pesto and cherry tomatoes to the pasta and toss to combine. Serve topped with additional Parmesan.