Ingredients

The following ingredients have 4 Servings
  • 1 cup walnuts (divided)
  • 2 pints cherry tomatoes (cut in half)
  • ⅓ cup olive oil (plus 2 tablespoons)
  • ½ teaspoon kosher salt (plus more as needed)
  • 6 anchovies (oil-packed)
  • 2 cloves garlic (chopped)
  • 1 teaspoon lemon zest
  • ¼ teaspoon red pepper flakes (crushed )
  • ½ ounce parmesan cheese (grated, plus more for garnish, ½ cup)
  • 1 teaspoon black pepper
  • 12 ounces spaghetti (regular, whole wheat, gluten-free, brown rice noodles)
  • ½ cup basil leaves (packed)

Instruction

  • Preheat the oven to 350°F. Add walnuts to a rimmed baking sheet and toast on the center rack for 8-10 minutes. Cook until slightly darkened, stirring halfway through. Allow to cool.
  • Heat broiler. In a large bowl, combine tomatoes, 2 tablespoons olive oil, and ½ teaspoon salt then add to a rimmed baking sheet. Place sheet in the oven about 8 to 10 inches away from the top of the broiler. Cook until tomatoes start to soften and blister, about 5 to 7 minutes. Set aside to slightly cool.
  • In a blender or food processor add anchovies, garlic, lemon zest, red pepper flakes, and ½ ounce of Parmesan cheese. Pulse or blend until finely ground, about 15 seconds.
  • Add ⅔ cup of the toasted walnuts and half of the tomatoes. With the motor running, stream in ⅓ cup of the olive oil, process until just combined. Taste and season with salt and pepper. Puree for a few more seconds until combined. Transfer pesto to a large bowl.
  • Cook pasta in a large pot of boiling salted water, according to the manufacturer's directions. Reserve ½ cup of the pasta liquid, then drain the noodles.
  • Add pasta to the pesto. Add a small amount of the pasta liquid and toss, add more liquid as needed until the sauce coats the pasta. Add basil and remaining tomatoes on top.
  • Divide among bowls and top with parmesan, chopped walnuts, basil, black pepper, and a little olive oil drizzle if desired.