Capellini Spinach Pesto & Roasted Tomatoes

Try this delicious alternative to traditional pesto.  You'll love the combined flavors of the spinach pesto and the roasted tomatoes and adding a little bit of spinach will make your pesto really green and it will be easier to puree.

Instructions

1. Season tomatoes with 1 tbsp. olive oil, salt and rosemary; roast tomatoes at 375°F for 25 minutes.
2. Combine 3 tbsp. olive oil, parsley, basil, garlic, salt and walnuts in a food processor and pulse until blended.
3. Squeeze water from spinach, add to pesto with 2 tbsp. of oil and pulse until creamy. Add cheese if you like.
4. Cook pasta according to directions, toss with pesto and garnish with roasted tomatoes.