Cashew-Pesto Pasta

Taken from a magazine....wish I knew which one (randomly found in the bottom of a pile of papers on my desk).

• Ready In: 25 mins
• Serves: 4

Ingredients

• 12  ounces farfalle pasta
• 1⁄2 cup olive oil
• 2  pints grape tomatoes, halved
• 2  cups flat leaf parsley
• 1⁄4 cup cashews, roasted
• 1⁄4 cup parmesan cheese, plus more for serving
• 1  garlic clove
•  lemon juice (of 1/2 lemon)

Directions

1. Preheat oven to 375 degrees.
2. In a large pot of boiling, salted water, cook the pasta according to package directions for al dente.
3. Drain, return the pasta to the pot and toss with 2 tbsp olive oil. Cover to keep warm.
4. Meanwhile, on a baking sheet, toss the tomatoes with 2 tbsp olive oil; season with salt and pepper. Roast in the oven until wrinkled, about 12 minutes.
5. Using a food processor, finely chop the parsley, cashews, parmesan, garlic and lemon juice together.
6. With the machine on, slowly add the remaining 1/4 cup olive oil and process until smooth; season with salt and pepper if desired.
7. In a serving bowl, combine the pasta, tomatoes and pesto. Serve with additional parmesan.