Lemon Ginger Pesto with Grilled Vegetables and Tagliatelle

Prepare the pasta following the instructions on the package. When done, drain and set aside.

Peel and chop the ginger and garlic.

In a skillet over medium heat, cook the garlic and ginger in 2 tablespoons of the olive oil until crispy and golden.

Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until slightly golden in spots, about 1 minute.

With a food blender mix the ginger, garlic, basil, pine nuts and Parmesan until you have a paste-like consistency. Pour in the honey and the remaining (1 tablespoon) of olive oil. Squeeze in the lemon juice. Process until pureed. Season with salt and pepper to taste.

In a large bowl mix the tagliatelle with the pesto. Cut the cherry tomatoes in half and mix with the pasta and pesto. Drain and add the grilled vegetables (if the vegetables are large, dice them in 1 inch pieces). I use canned grilled vegetables that were marinated in oil when making this dish.

Serve with some grated Parmesan.