Tomato and Walnut Pesto Rotini

Ingredients

• 1 cup cherry tomatoes, quartered
• 5 ounces uncooked multigrain rotini (corkscrew-shaped pasta)
• ¼ teaspoon freshly ground black pepper, divided
• ¾ teaspoon salt, divided
• 2 teaspoons minced garlic
• ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• ¹/₃ cup chopped walnuts, toasted
• + 5 more ingredients
• • 3 cups loosely packed basil leaves
  • 2 tablespoons fresh lemon juice
  • 5 ounces uncooked rotini (corkscrew-shaped pasta)
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup (1 ounce) grated fresh pecorino Romano cheese

1. Combine first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a food processor; process until smooth, scraping sides of bowl occasionally. Gradually add oil through food chute with food processor on; process until smooth. 2. Cook pastas according to package directions, omitting sa...

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