Spaghetti with Tomatoes and Walnut Pesto

2/3 C Walnuts, toasted

2 pints cherry or grape tomatoes, halved

8 anchovy fillets, chopped

2 cloves garlic, chopped

1 tsp lemon zest

¼ tsp red pepper flakes

½ C parmesan cheese, shredded

1 tsp ground black pepper

12 oz spaghetti

½ C Basil leaves

1/3 C olive oil

Heat Broiler. Toss tomatoes with 2 TB oil on bake sheet and broil until they blister. Cool.

In food processor; pulse anchovies, garlic, lemon zest, red pepper flakes and ½ oz of parmesan cheese. Add the walnuts and half the tomatoes, pulse. Then, with the motor running, slowly drizzle in 1/3 C of olive oil. Season with salt and pepper.

Cook pasta until al dente, drain water reserving ½ C of pasta water.

Toss together pasta and tomato pesto with some of the reserve pasta water. Add the remaining tomatoes and basil leaves. Top with grated parmesan cheese.