Written and photographed by Sabrina Russo
Slice any larger tomatoes in half or quarters. Roast tomatoes for 6-12 minutes or until softened and blistered.
Grind nuts and garlic in food processer. Add basil and pulse. Stream in olive oil while blending. Stir in cheese, lemon and salt.
Cook pasta in salted boiling water until al dente. Drain reserving a cup of water. Toss pasta with sauce and tomatoes. Add water as needed.