Tomato And Walnut Pesto Rotini

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3 cups loosely packed basil leaves

1/3 cup chopped walnuts, toasted

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/4 cup (1 ounce) grated fresh pecorino Romano cheese

2 tablespoons fresh lemon juice

2 teaspoons minced garlic

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

2 tablespoons extra-virgin olive oil

5 ounces uncooked rotini (corkscrew-shaped pasta)

5 ounces uncooked multigrain rotini (corkscrew-shaped pasta)

1 cup cherry tomatoes, quartered

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