Barilla Whole-Grain Spaghetti With Oven-Dried Tomatoes And Pistachio-Sage Pesto

79 1/2 oz. Barilla® Whole-Grain Spaghetti
13 1/2 oz. roasted pistachios
1 1/2 oz. grated Parmesan cheese
3 cloves garlic
As needed salt
6 lb. cherry tomatoes
1 1/2 oz. grated Pecorino Romano cheese
3/4 oz. fresh sage
1 1/2 cups extra-virgin olive oil
As needed pepper

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler.

2. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours. Cut the cherry tomatoes in half and squeeze to remove the seeds. Transfer the tomatoes in single layers to sheet pans and bake in a convection oven at 200°F until semi-dehydrated (about 1 1/2 hrs.).

3. Let cool and refrigerate. To make the pesto, process the nuts, cheese, sage, and garlic in a robocoupe, then add the oil with the machine running. Season with salt and pepper. Refrigerate.

4. For each serving, to order: Reheat 2 cups spaghetti in boiling water for 40 to 60 seconds. Drain and toss with 2 Tbsp. pasta, several tomatoes, and a splash of pasta water until warm through.