Roasted Tomato Pesto Pasta

I'm having far too much fun with Rhonda. Her and I are bonding big time. It's not the season for pesto but hey I just now got a food processor so I was definatley going to make it anyway.

I try to make something for lunches that is actually good, like not a sandwich for a few days a week. This was a great one to put in containers and throw in the freezer for next week.

serves 4

9 roma tomatoes; halved
1/4 cup olive oil, plus a few tbs for drizzling
S&P
1/3 cup almonds; toasted
2 cloves garlic
1 cup basil; tightly packed
1 tbs chia seeds (optional, for protein)
cooked pasta

preheat oven to 400 degrees F
1     place almonds on a baking sheet and roast for 6-9 mintues, remove from oven
2     place halved tomatoes on baking sheet, drizzle with oil, salt and pepper and bake 1 hour
3     using the food processor finely chop the almonds, take out and set aside
4     then chop the garlic in the food processor and then add in the basil, and chop
5     add in 1/4 cup oil, chia seeds, and 1 1/2 cups of roma tomatoes (about 7 halves)
6     process it until smooth and then pulse in the almonds, and season with about 1/4
       tsp salt and a few good grinds of pepper
7     serve over pasta of your choice, chop remaining tomatoes and place over top
       and add some basil for garnish