Heat grill on medium heat.
Prepare pasta in a pot of salted water according to directions listed on packaged, reserve 1.4 cup of water before draining.
Toss tomatoes with 1 Tbsp olive oil and season with salt and pepper to taste.
Spread tomatoes into an even layer using the STOK vegetable tray insert until roasted and soft.
In a food processor pulse together basil, garlic and pine nuts until minced. With processor running, slowly pour in 6 Tbsp olive oil in a slow stream.
Pulse until finely minced and well blended. Add in parmesan cheese, season with salt and pepper (about 1/4 tsp of each) and process about 1 minute longer.
Season chicken with salt, pepper, & seasoned salt.
Place chicken on grill, squeeze lemon over top and grill for about 3.5 minutes on each side. Toss drained pasta with pesto and a few tablespoons of reserved pasta water as needed.
Take chicken off of the grill and cut into thin strips.
Top the pasta with chicken and cherry tomatoes. Sprinkle with parmesan and optional red pepper flakes to taste.
Plate the Red & Green Pasta and serve!
