Recipe - Parsley And Olive Pesto With Roasted Tomatoes

6 ounce Pasta such as linguine;
fettuccine,
Or spaghetti
Salt
3 lg Plum tomatoes
3 Cloves Garlic
Three fourths cup Parsley leaves
1/3 cup Grated Pecorino Romano
One fourth cup Pitted Kalamata olives
2 tablespoon Drained capers
1 tablespoon Lemon juice
3 tablespoon Toasted pine nuts
Pepper
1/3 cup Olive oil

Cook pasta in large pot of boiling salted water until tender but still firm
to the bite, 8 to 10 minutes. Drain, reserving One half cup of cooking liquid.
While pasta water is heating, broil tomatoes in small roasting pan about 4
inches from heat source, turning 2 or 3 times during cooking, until
charred, about 12 minutes. Process garlic, parsley, cheese, olives, capers,
lemon juice, pine nuts and pepper to taste in food processor until
completely combined, 30 to 45 seconds. Add olive oil in thin stream with
motor running. If mixture looks too dry, add reserved cooking water little
at a time and pulse with food processor to mix until desired consistency.
Chop tomatoes. Toss pasta, pesto and tomatoes and serve. Yields 2