This is a nutty, cheesy and tomato-y delicious pasta that puts a spin on 'pesto'... and let me tell you, it's delicious! This recipe is by Andy Baraghani and straight from Bon Appetite with a just a few minor tweaks!
1/2 cup walnuts
1 pint cherry tomatoes
1/3 cup olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes
1/2 cup parmesan
12 ounces of spaghetti
1/2 cup fresh basil
Preheat oven to 350. Toast walnuts on a baking sheet for about 7 minutes. Let cool.
Turn oven on to broiler. Coat the cherry tomatoes with olive oil and blister tomatoes in oven for about 6 minutes.
Place anchovies, garlic, lemon zest, red pepper and parmesan in a food processor until finely ground then add half of the cherry tomatoes and walnuts. Then stream olive oil and process until smooth. Transfer pesto to serving bowl.
Cook pasta in a large pot of boiling salted water, until al dente. Drain and save ½ cup pasta water.
Transfer pasta to serving bowl and a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes. Serve with extra parmesan.