Pesto Pasta with Blistered Tomatoes and Capers

For Pesto:

• 2 cups fresh basil leaves, packed
• 2 cloves garlic
• 2 Tbsp pistachios
• 1/4 cup olive oil
• 1/4 cup parmesan, grated
• salt & pepper, to taste
• For Fried Capers:
• 1/4 cup brined capers, drained and patted dry (do not use salt-packed capers)
• olive oil for frying

For Blistered Tomatoes:

• 1 pint cherry tomatoes, halved
• 1 Tbsp olive oil
• 1 clove garlic, minced
• salt & pepper, to taste
• 2 cups pasta
• Parmesan cheese

Combine all pesto ingredients in a food processor until combined. Set aside.

In a Verde 10 Inch Ceramic Nonstick Skillet Pan, heat olive oil on medium heat until very hot, but not smoking (make sure oil covers entire pan). Add capers and fry until crispy (30-45 seconds), remove from pan onto a paper towel. Set aside.

Using the same skillet, heat olive oil and tomatoes on medium-high heat and cook for 4 minutes without stirring. Add garlic, and cook for another 3 minutes, stirring constantly. Remove from pan and set aside.

In a sauce pan, cook pasta one minute less than the packaged directions, and drain. Add pasta, cooked tomatoes and garlic, and fresh pesto to the skillet and combine, off heat. Sprinkle with fried capers and parmesan cheese. Serve hot or chill in the refrigerator for a pesto pasta salad.