Almond Basil Pesto Pasta with Roasted Cherry Tomatoes

1) While the pasta is boiling (cook according to package instructions for al dente), blend all of the pesto ingredients in a blender until smooth (there may be some small pieces of almond scattered throughout, but they just add to the dish). Set aside.
2) For the cherry tomatoes, place on a lightly oiled baking sheet, sprinkle with a little sea salt and pepper, shake, and place in a 375 degree F oven for about 20 minutes (or until they begin to ‘pop’ open).
3) Mix pasta with the pesto sauce. Gently incorporate the roasted cherry tomatoes. Serve hot, and enjoy!