2cups232 g uncooked whole grain, gluten-free penne
2cups48 g lightly packed basil leaves
Extra basil for garnish: 1 cup24 g lightly packed basil leaves
Note: I added a little bit of nutritional yeast and lemon juice to mine as well for more flavor. I like them in my pesto. I also only used a tiny amount of chopped basil to eat with.
Preheat the oven to 350 degrees Fahrenheit (177 Celsius). Cut all the tomatoes in half and bake for 15 to 20 minutes or until they are bubbling and slightly wrinkled.
Cook the pasta according the package directions.
To make the pesto: blend all the ingredients (except the 1 cup garnish basil), except the water, until you reach the desired consistency. Add water as needed. I used the full 1/4 cup because I wanted mine smooth. Add more salt if you want.
Toss the pesto with the penne and the remaining cup of basil and serve with the roasted tomatoes.