1 pound cherry tomatoes
3/4 cup extra virgin olive oil, divided
Kosher salt and freshly cracked black pepper
1 pound spaghetti
For the pesto:
2/3 cups cashews, toasted
1 cup rinsed and chopped butter lettuce
1/4 cup scallion (or green onion)
1/4 cup fresh parsley
1/4 cup fresh basil
1/4 cup fresh mint leaves
1 clove garlic
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon Kosher salt
1 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
In a sheet pan, toss the tomatoes with 1/4 cup olive oil. Season with salt and pepper. Roast in the oven until the tomatoes are tender and burst, about 30 minutes.
Meanwhile, prepare the pesto sauce:
In a dry skillet over medium heat, toast the cashews stirring occasionally until the nuts brown, about 2 minutes. In a blender or food processor, puree the lettuce, scallion, parsley, basil, mint, garlic, lemon juice, salt, and pepper until it forms a smooth texture. Taste and adjust salt to your liking.
Bring to a boil a large pot of salted water and cook the spaghetti according to packaged directions, until al dente (firm to the tooth). Drain the pasta and add it back to the pot. Add the pesto to the pasta and stir until well combined.
Serve the pasta with a few tomatoes on top of the pasta and grated Parmesan cheese.