1 Box Spaghetti Pasta
1 Container Yellow cherry tomatoes, halved
4 Cups packed fresh basil leaves
1 Cup extra virgin olive oil
2/3 Cup pine nuts
1 Cup fresh grated Romano cheese
3-4 Garlic cloves, minced
Salt and pepper to taste
Toast walnuts over dry medium heat, until browned. In food processor, add basil leaves, garlic and pine nuts, pulsing a few times so mixture is chopped in to small pieces. With food processor running, pour olive oil slowly in. You can continue processing if you would like a smoother sauce. Once smooth, pour mixture into bowl and stir in cheese and salt and pepper. Set aside.
In a large pot, prepare Spaghetti noodles as directed on package. While noodles are boiling, heat Meatballs in skillet on medium-high heat, until they are hot throughout.
Drain noodles and place back in pot. Add pesto sauce to evenly coat noodles. Add meatballs and yellow cherry tomato halves and lightly toss. Add basil leave garnish when serving, if desired.