Pesto
1 cup basil leaves
1/4 cup pine nuts
1 teaspoon lemon juice
2 garlic cloves
2 tablespoons sundried tomatoes (not in oil)

Combine all ingredients together in a food processor.

Pasta Salad
3.5 lb tomatoes, cut into 1-inch cubes
1 medium red onion, halved and finely sliced
1/4 cup pine nuts (optional)
4 cloves garlic, finely chopped
7 oz whole wheat pasta
4 oz baby spinach leaves
1/2 cup small fresh basil leaves
2 tablespoons tomato paste, no added salt
1/3 cup sundried tomatoes (not in oil), sliced

Preheat oven to 425 F. Place tomatoes, onion, garlic, and pine nts together on an oven tray. Gently toss to combine. Roast, tossing once, for 20 minutes or until tomatoes are tender.
Meanwhile, cook the pasta in plenty of boiling water according to package direction.
Drain pasta and return to pan. Stir in pesto, add spinach, and toss until spinach begins to wilt. Gently mix in roasted tomatoes, basil, tomato paste, and sundried tomatoes. Serve warm.