Fresh Pasta with Heirloom Tomatoes and Summer Pesto

Preparation

1. 1
   To make the pesto, place the cilantro, basil, pine nuts, shallots, chives, salt, and pepper in a food processor fitted with a metal blade. Blitz to a chunky paste using repeated 3-4 second pulses. Then, slowly drizzle in the olive oil with the motor running to create a thick, bright green, fragrant pesto. Store in a glass jar or covered container and refrigerate.
2. 2
   In a small bowl combine the chopped tomatoes, chives, lemon olive oil, a large pinch of sea salt, and 4 grinds of black pepper. Toss to combine.
3. 3
   Cook the pasta in a large saucepan of lightly salted boiling water. Fresh pasta cooks quickly, usually in 3 to 4 minutes, so be careful not to overcook it. It should be al dente. Drain the pasta and return it to the saucepan. Add 3 or 4 tablespoons of pesto and toss to combine.
4. 4
   Divide the pasta between four plates and spoon the tomato mixture (and grated cheese) over the top.
   
   Note: Left over pesto keeps well, refrigerated, for 3-4 days.