Pasta al Forno

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Pesto:

3 cups spinach leaves

2 cups basil leaves 

1 cup walnuts or whole blanched almonds

3/4 cup olive oil 

1/2 cup grated Parmesan cheese 

4 cloves garlic 

Juice of 1 lemon 

Kosher salt and freshly cracked black pepper 

Pasta:

Kosher salt

1 pound large pasta shells 

2 cups ricotta cheese

1/4 cup olive oil

Freshly ground black pepper

1 cup panko breadcrumbs 

1/4 cup grated Parmesan cheese

1 tablespoon freshly grated lemon zest 

2 pounds heirloom cherry tomatoes, quartered