1 lb (454 g) rotini (penne can also be used)
8 tbsp (120 mL) extra virgin olive oil
4 plum tomatoes, diced
1 clove garlic
3 sprigs marjoram
3 sprigs oregano
6 leaves basil
1 tbsp (15 mL or about 25 leaves) parsley
3 sprigs thyme
1/2 cup (60 g) chopped walnuts
salt to taste
black pepper to taste
1/2 cup (60 g) ricotta salata, shredded
1. Bring a large pot of water to a boil. In a large skillet, saute tomatoes in 1 tbsp (15 mL) olive oil. Cook pasta according to package directions. While past is cooking, combing all dry ingredients in blender. Pulse for 10 seconds or until finely chopped.
2. Drizzle in olive oil slowly to create the pesto. Place pesto in boil and add 1/2 cup (125 mL) pasta cooking liquid (optional). Drain pasta and toss with pesto and tomatoes. Top with shredded cheese.