Thai Basil Pistachio Pesto Pasta

1. Bring a large pot of salted water to a boil. Add the Thai basil leaves, garlic, whole pistachios, ¼ cup Parmesan, salt, sugar, lemon juice, and olive oil to a blender or food processor and blend until smooth.
2. Cook the pasta according to the package instructions until al dente, then drain, reserving about 1 cup of the cooking water.
3. In a large pan on medium heat, blister the cherry tomatoes for about 3 minutes, then add the drained pasta. Pour in the pesto, gently smashing the tomatoes with a spatula or wooden spoon until they burst. Add a few splashes of the pasta water and stir until the sauce is creamy and clings to the pasta.
4. Transfer the pasta to a serving dish and garnish with the remaining 5 tablespoons of Parmesan and the crushed pistachios.
5. Enjoy!