Spaghetti With Pesto and Cherry Tomato Salad

From http://lifestyle.msn.com this delicious pasta is made with homemade pesto tossed with spaghetti, then topped with a delicious tomato, onion and basil salad. This is a great as a meatless main dish or as a side dish.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Basil Pesto

• 2  cups  packed fresh basil leaves
• 2  garlic cloves, cut in half
• 2  tablespoons pine nuts, toasted
• 1  teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1⁄4 cup olive oil
• 1⁄2 cup  grated parmesan cheese

• Cherry Tomato Salad

• 1 1⁄2 pints cherry tomatoes (about 3 1/2 cups) or 1 1⁄2 pints yellow cherry tomatoes, each cut in half (about 3 1/2 cups)
• 1⁄2 small red onion, thinly sliced (about 1/2 cup)
• 1⁄3 cup fresh basil leaf, cut into strips
• 1  tablespoon extra virgin olive oil
• 1 1⁄2 teaspoons red wine vinegar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper

• Pasta

•  salt
• 1 (16 ounce) package  thin spaghetti
•  basil, for garnish

Directions

1. Prepare Basil Pesto:
2. In food processor with knife blade attached, blend basil, garlic, pine nuts, salt, and pepper until pureed.
3. With processor running, gradually pour in olive oil until blended.
4. Add Parmesan, pulsing to combine.
5. Transfer pesto to small bowl.
6. Place plastic wrap directly on pesto surface to prevent browning; set aside.
7. Prepare Cherry Tomato Salad:
8. In medium bowl, mix tomatoes, onion, basil strips, oil, vinegar, salt, and pepper. Set aside.
9. Heat large saucepot of salted water to boiling over high heat.
10. Add spaghetti and cook as label directs.
11. When spaghetti has cooked to desired doneness, remove 1/4 cup pasta cooking water and reserve.
12. Drain spaghetti and return to saucepot.
13. Add pesto and reserved cooking water; toss well to distribute vegetables.
14. To serve, spoon spaghetti mixture into 4 serving bowls; top with tomato salad.
15. Garnish with basil sprigs.