Seared Cherry Tomatoes With Spinach Pesto And Buccatini

• The Pesto
• 6 ounces baby spinach
• 1 cup pecan halfs
• 6 lemon verbena leaves
• 1 tablespoon lemon thyme
• juice from 2 lemons
• 1/2 cup creme fraiche
• 1/2 cup olive oil
• salt
• The Rest
• 1 pint cherry tomatoes
• olive oil for the pan
• 8 ounces buccatini (or other long pasta)
• pinch of salt

1. Make the pesto - everything into the food processor along with a pinch of salt. Blend, taste, adjust salt.
2. Cook the pasta according to directions. Cut the tomatoes in half and lightly salt the cut side, Coat the bottom of a very large skillet with olive oil and bring to medium high heat. Sear the tomatoes, cut side down, until they are just hot but not cooked soft.
3. Toss the pasta, tomatoes along with pan juices and a good dollop of the pesto together and serve. There - how easy was that?

baby spinach, pecan halfs, lemon verbena leaves, lemon thyme, lemons, creme fraiche, olive oil, salt, tomatoes, olive oil, buccatini, salt

Taken from food52.com/recipes/13919-seared-cherry-tomatoes-with-spinach-pesto-and-buccatini (may not work)