Gemelli with Pesto and Cherry Tomatoes

How to Prepare

1. Bring a large pot of salted water to a boil. Add 7.5 lbs of gemelli pasta and cook according to package instructions until al dente (about 10-12 minutes).
2. While the pasta cooks, prepare the pesto by blending 7.5 cups of fresh basil leaves
3. 5 cups of pine nuts
4. 5 cups of grated Parmesan cheese
5. 6 cloves of garlic, and 2.25 cups of olive oil in a blender or food processor until smooth. Season with salt and pepper to taste.
6. Drain the pasta, reserving 1.5 cups of pasta water, and return the pasta to the pot or a large mixing bowl.
7. Add the prepared pesto to the pasta, tossing to coat evenly. If the sauce is too thick, add reserved pasta water, a little at a time, to reach desired consistency.
8. Halve 7.5 pints of cherry tomatoes and fold them into the pasta gently.
9. Serve immediately, garnished with extra Parmesan cheese and a few basil leaves if desired.