Pesto rigatoni with grape tomatoes, roasted red peppers and feta

Pulse 2 garlic cloves in a food processor until finely chopped.

Add 6 ounces fresh basil leaves, about 1/4 cup walnuts and about 1/2 cup parmesan; pulse until finely chopped.

Stream in good olive oil until thick and fairly smooth, leaving a little texture.

Season a big pot of boiling water with 2 to 3 tablespoons salt and cook a pound of rigatoni 10 to 11 minutes.

Meanwhile, cook 2 cups grape tomatoes in olive oil in a pot over medium-high heat 3 to 4 minutes until they begin to blister; turn off the heat and leave them.

Lift the pasta into the tomato pot with a spider strainer, carrying some water with it.

Add about 1 cup pesto, chopped roasted red peppers and 6 to 8 ounces crumbled feta; toss to coat, thinning with pasta water.

Heat through about 5 minutes, taste, and season with black pepper and salt if needed.

To reheat later, loosen with reserved pasta water; a whole cup is not too much.