Toss the tomatoes with some olive oil and salt and pepper, then spread out in a single layer (cut side up) on a lined baking sheet. Roast at 400°F for 15-20 minutes.

Boil the pasta in salted water until cooked to your liking, reserving ½ cup of pasta water.

In a mini food processor combine the herbs, nuts, zest and garlic. Pulse until combined then drizzle in about 2-4 Tbsp of olive oil. Scrape into a large skillet and gently warm.

Add in tomatoes, bacon, pasta, and cheese, tossing to combine. To thin sauce, add some of the reserved pasta water if desired.