Bring a large pot of water to a boil and preheat oven to 425° F.
Meanwhile in a blender, make the pesto by combining the peas, basil, and half of the cheese with salt and pepper. Puree while slowly drizzling in 4 tablespoons of olive oil and ice cubes – and set aside.
In a medium below, coat the cherry tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Place on a cookie sheet and roast in the oven for 10 minutes.
Cook the pasta according to the directions. Drain and add ½ cup of the cooking water to the pesto and mix thoroughly.
In a large bowl, combine the pasta with the pesto.
Top with the roasted cherry tomatoes and remaining cheese before serving.
