Pasta with Tomatoes and Walnut Pesto

from Bon Appétit

submitted by Sue Gilbert

preparation time: about 45 minutes to 1 hour

serves 4

⅔ cup walnuts

2 pints cherry tomatoes, cut in half

2 tablespoons plus ⅓ cup olive oil

Kosher salt

6 oil packed anchovies, coarsely chopped

2 garlic cloves, coarsely shopped

1 teaspoon lemon zest, finely grated

½ teaspoon crushed red pepper flakes

1½ ounces Parmesan cheese, finely grated (about ½ cup) plus more for serving

1 teaspoon black pepper

12 ounces pasta (spaghetti is good)

½ cup packed basil leaves, chopped or torn

Preeat oven to 350 degrees.

Toast walnuts, tossing once, about 8 to10 minutes total. Let cool.

Toss tomatoes with 2 tablespoons olive oil on a baking sheet; season with salt. Broil, stirring once, until tomatoes are blistered, about 5 to 7 minutes. Let cool.

Pulse anchovies, garlic, lemon zest, red pepper flakes and 1½ ounces Parmesan in food processor until finely ground. Add walnuts and half of the roasted tomatoes; then, with motor running, stream in ⅓ cup olive oil and process just until combined.  Transfer pesto to large serving bowl and stir in black pepper.

Cook pasta in large pot. Drain, reserving ½ cup of the pasta cooking water

Transfer pasta to serving bowl containing the pesto, and splash in the cooking liquid. Toss, add basil and remaining tomatoes. Serve with more Parmesan.

This was very popular with dinner guests.