Pasta With Cherry Tomatoes & Pesto - cooking recipe

Ingredients

1 clove garlic
1 tablespoon toasted pine nuts
3 cups fresh basil leaves
salt
3 tablespoons olive oil
3 tablespoons grated parmesan cheese, and pecorino cheeses mixed
1 lb cooked short pasta such as penne
1 cup small cherry tomatoes, halved
additional grated cheese, for passing (optional)

Preparation

Put a pot with 4 quarts of water and 2 teaspoons salt on to boil.
Meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube.
When pureed, push down the sides and add basil, salt and oil, puree.
Add cheese and pulse just until mixed (This may also be done in a blender or with a mortar and pestle).
Put pesto in a small bowl.
You should have about 3/4 cup pesto.
Cook pasta according to package directions until firm but tender, about 10 minutes.
Drain pasta, reserving 1/2 cup of the cooking water.
Put pasta in a large mixing bowl.
Add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce.
Add tomatoes, toss again and serve.
Pass around additional grated cheese if desired.