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.