Summer is the season for tomatoes and basil! But with pesto usually off-limits for people with food allergies—it traditionally contains tree nuts and dairy—I set about creating an allergen-free version of the original. The sweet and tangy roasted cherry tomatoes are the perfect compliment to the earthy flavor of the basil and the smokiness of the grilled chicken. Upon tasting this recipe, my 4 1/2 year-old son, Lennon (who has food allergies) even asked, "Can I have this pasta for lunch every day?" There is no greater compliment.

Ingredients

Pesto:

1/3 cup raw pumpkin seeds
1 clove garlic
1 cup tightly packed fresh basil
3/4 cup extra virgin olive oil
1/4 tsp. kosher salt
1/4 cup gluten-free bread-crumbs (I like Orgran [1], made from rice)

Roasted Tomatoes:

1 lb. cherry tomatoes
2 Tbsp. extra virgin olive oil
kosher salt and fresh ground pepper

Chicken:

1 lb. chicken breast (if you're short on time, buy it pre-grilled)
extra virgin olive oil for drizzling
kosher salt and fresh ground pepper

1 lb. rice or corn-quinoa penne or spirals or shells
6-8 large basil leaves to garnish

Roast the pumpkin seeds by heating a heavy skillet over high heat, adding seeds and shaking pan until they turn a lovely golden color.They will puff and make a popping sound as you do this. Remove from pan and let cool to room temperature. Put pumpkin seeds in food processor and grind into fine meal. Add garlic and puree. Add basil, and blend until finely chopped. Pour in extra virgin olive oil, a little at a time, until pesto is nice and smooth. Add salt and gluten-free bread crumbs. Combine thoroughly and set aside. (This can be made in advance. Makes 1 heaping cup.)

Preheat oven to 425 degrees. Cover a baking tray with aluminum foil, scatter tomatoes on it, drizzle with 2 Tbsp. extra virgin olive oil, sprinkle with salt and pepper, and toss till all the tomatoes are coated. Roast until tomatoes collapse in on themselves, about 30 minutes (it will be less if the tomatoes are the really tiny).

Put water on to boil, and cook pasta according to instructions on packet.

Pound the chicken between two sheets of plastic wrap with a meat mallet till it is 1/2 inch thick. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and grill over high heat, about 3 minutes per side. Dice into 1 inch pieces.

Remove from tomatoes from oven and let sit. (This step can be done in advance, but make sure tomatoes are at least room temperature before serving.)

Drain pasta and toss with olive oil to coat in a large pasta bowl. Add the pesto and chicken. Toss. Add the roasted tomatoes and gently toss one more time. Scatter 6-8 basil leaves over top. Serves 8.