Homemade Pasta with Pesto and Cherry Tomatoes

**Make the pasta dough:** On a clean work surface, create a mound of flour and make a well in the center. Crack the eggs into the well, add olive oil and salt.

Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Once it becomes difficult to mix with a fork, use your hands to bring the dough together.

Knead the dough for 8-10 minutes until smooth and elastic. If the dough is too dry, add a teaspoon of water at a time. If it's too sticky, add a little more flour.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

**Make the pesto:** Combine basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper in a food processor or blender. Process until smooth, scraping down the sides as needed. Add more olive oil if needed to achieve your desired consistency.

**Shape the pasta:** Divide the dough into smaller portions. Use a pasta machine to roll out the dough into thin sheets. If you don't have a pasta machine, use a rolling pin to roll the dough as thinly as possible.

Cut the pasta sheets into your desired shape (e.g., fettuccine, tagliatelle). Dust the pasta with flour to prevent sticking.

**Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes, or until al dente.

**Prepare the Tomatoes:** While the pasta is cooking, in a bowl, add the halved cherry tomatoes, a pinch of salt, and a pinch of black pepper. Toss to combine

Drain the pasta, reserving about 1/2 cup of pasta water.

In a large bowl, combine the cooked pasta, pesto, and cherry tomatoes. Toss to coat. Add a little pasta water if needed to adjust the consistency.

Serve immediately, topped with freshly grated Parmesan cheese.