Pasta with Cherry Tomatoes and Pesto Pasta with pesto made with local basil and tomatoes is one of summer's ultimate treats. Try to get Sweet 100s or a similar flavorful and sweet cherry tomato, but take care not to oversauce the pasta. You want a nice balance of pesto, pasta, and tomatoes. Makes 4 servings as a main course, 6 as an appetizer.
	Ingredients: 1 large clove garlic 1 tablespoon toasted pine nuts 3 cups fresh basil leaves Kosher salt to taste 3 tablespoons olive oil 3 tablespoons grated Parmesan and Pecorino Romano cheeses, mixed 1 pound short pasta, such as penne 1 cup halved, small cherry tomatoes such as Sweet 100s Additional grated cheese for passing (optional)
	Instructions: 1. Put on a pot with 4 quarts of water and 2 teaspoons salt to boil. 2. Meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube. 3. When pureed, push down the side and add basil, salt and oil. Puree. 4. Add cheese and pulse just until mixed. (This may also be done in a blender or with a mortar and pestle.) 5. Put pesto in a small bowl. You should have about 3/4 cup pesto. 6. Cook pasta according to package directions in the pot of boiling water until firm but tender, about 10 minutes. 7. Drain pasta, reserving 1/2 cup of the cooking water. 8. Put pasta in a large mixing bowl. 9. Add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce. Add tomatoes, and toss again, and serve. 10. Pass around additional grated cheese, if desired. Cooking Tip Fresh basil is now available in most areas year-round, but February basil pales in comparison to August basil. Seek out locally grown basil for more intense flavor, and make sure it's dry before you chop it or it will blacken.

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