Almond Basil Pesto Pasta with Roasted Cherry Tomatoes

• 1 pound Pasta (enough For 4 People)
• 1/2 cups Almonds, Blanched (optional)
• 1 cup Basil Leaves (about 15)
• 13 cups Lemon Juice
• 1/4 cups Olive Oil (you May Need To Add More To Smooth The Pesto Out)
• 1/4 cups Nutritional Yeast
• 3 cloves Garlic
• 1/2 teaspoons Sea Salt
• 1 cup Cherry Tomatoes
• Sea Salt And Pepper, To Taste
• Olive Oil

1. 1) While the pasta is boiling (cook according to package instructions for al dente), blend all of the pesto ingredients in a blender until smooth (there may be some small pieces of almond scattered throughout, but they just add to the dish).
2. Set aside.
3. 2) For the cherry tomatoes, place on a lightly oiled baking sheet, sprinkle with a little sea salt and pepper, shake, and place in a 375 degree F oven for about 20 minutes (or until they begin to pop open).
4. 3) Mix pasta with the pesto sauce.
5. Gently incorporate the roasted cherry tomatoes.
6. Serve hot, and enjoy!

pasta, basil, lemon juice, olive oil, yeast, garlic, salt, tomatoes, salt, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/almond-basil-pesto-pasta-with-roasted-cherry-tomatoes/ (may not work)