📖 Instructions

1. Preheat your oven to 400°F (200°C). This is KEY to getting those tomatoes nice and jammy. It usually takes mine about 10 minutes to get fully heated, so plan accordingly!
2. Wash and halve the cherry tomatoes. Nobody likes sandy tomatoes. Spread them on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat evenly. Pop them in the oven for 20-25 minutes, or until they're softened and slightly blistered. Watch them closely to prevent burning, I once had to order a pizza because i forgot about them!
3. While the tomatoes are roasting, get started on the pesto. In a food processor, combine the cilantro, pine nuts, garlic, Parmesan cheese, lime juice, and a pinch of salt and pepper. Pulse until finely chopped.
4. With the food processor running, slowly drizzle in the remaining 1/4 cup of olive oil until the pesto is smooth and creamy. Taste and adjust seasonings as needed. I like mine with a little extra lime!
5. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. I usually check mine a minute or two before the suggested time, just to make sure I don't overcook it.
6. Reserve about 1 cup of pasta water before draining the pasta in a colander. This is liquid gold, dont throw it away. Return the drained pasta to the pot.
7. Add the cilantro pesto and roasted cherry tomatoes to the pasta. Toss to coat evenly, adding a little of the reserved pasta water if needed to create a creamy sauce. This is where you can really make it your own – add more pesto for a stronger flavor, or more pasta water for a saucier dish.
8. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired. A little fresh cilantro sprig on top adds a nice touch too! Enjoy every bite!