Combine first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a food processor; process until smooth, scraping sides of bowl occasionally. Gradually add oil through food chute with food processor on; process until smooth.
Cook pastas according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine pastas, pesto mixture, tomatoes, reserved cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl; toss well.
Wow, this was delicious!! All the flavors complemented each other perfectly- it was definitely a different take on pesto that I'd definitely make again. I used organic sweet cherry tomatoes- I think the sweeter the tomato the better for this recipe. Excellent!
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