Pesto Pasta!

This pasta is quick, simple, and has vegan options! It will also make you feel like an Italian chef, and you have every right to say "Bon Appetit" to everyone who dines with you when you make it.

Ingredients:

> 1 box of pasta (this can be any pasta: gluten free, bowtie, veggie, fettuccine, etc.)

> 1/4 cup pasta water

> 1/2 tablespoon coconut oil

> 2 cups cherry tomatoes, sliced

> Freshly grated parmesan cheese, OR vegan parmesan cheese

> 2 1/2 cups of basil, stemmed and washed

> 1/3 cup raw pecans

> 2 tablespoons freshly grated parmesan cheese (or vegan parmesan cheese)

> 3 cloves of garlic

> 1 lime, juiced

> 1/2 cup olive oil

> Salt & pepper, to taste

> Extra cheese for garnish

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Directions:

> Cook the pasta according to box directions.

> Reserve 1/4 cup pasta water for later.

> Heat coconut oil up in a pan. Place the sliced tomatoes in, seasoning with salt and pepper. Cook until blistered. Set aside.

> Make the pesto sauce: place the basil, pecans, cheese, garlic, lime juice and olive oil in a blender. Blend until smooth. Taste and add salt and pepper as you desire. When it's seasoned to your liking, scoop out half and save it for tomorrow's pesto pasta. You'll be thankful.

> Mix together the pasta, blistered tomatoes and pesto sauce. Add pasta water IF NEEDED. It's okay if it seems a little dry, but if it's too thick and too dry, you may want to add a splash.

> Serve in beautiful bowls, top with parmesan and a little extra salt and pepper.

> Look at it. Smell it. Touch it. Listen to it. Taste it. Devour it.

Serve with yummy garlic bread!