Tomato And Walnut Pesto Rotini

• 3 cups loosely packed basil leaves
• 1/3 cup chopped walnuts, toasted
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
• 2 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons extra-virgin olive oil
• 5 ounces uncooked rotini (corkscrew-shaped pasta)
• 5 ounces uncooked multigrain rotini (corkscrew-shaped pasta)
• 1 cup cherry tomatoes, quartered

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 salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine pastas, pesto mixture, tomatoes, reserved cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl; toss well.

basil, walnuts, cheese, romano cheese, lemon juice, garlic, salt, freshly ground black pepper, extravirgin olive oil, rotini, rotini, cherry tomatoes

Taken from www.myrecipes.com/recipe/tomato-walnut-pesto-rotini (may not work)