Step 1.

Place the garlic*, basil, and pine nuts into a food processor and pulse until coarsely chopped. 

Step 2.

Gradually add the olive oil and prcoess until the pesto is smooth.

Step 3.

Transfer pesto to a bowl and stir in cheese, salt, pepper and red chili flakes.

Step 4. 

Cook penne pasta according to packaging instructions until al dente. Drain and set aside. 

Step 5.

In a large nonstick skillet, add olive oil over high heat. Add halved cherry tomatoes, kosher salt and pepper and sauté until tomatoes burst, approximately 3-4 minutes.

Step 6.

Add the drained pasta and 2/3 cup of pesto sauce. Stir to combine.

Step 7.

Remove from the heat and garnish with lemon zest and additional black pepper if desired.

*Chef Note: Substitute fresh garlic with 1 ½ Tablespoons of jarred minced garlic.