Pesto Pasta with Roasted Tomatoes

*From Our Best Bites

1 pint cherry or grape tomatoes *I just use sun dried tomatoes from the Costco
8 ounces mushrooms, sliced (about 3 cups)
3-4 T EVOO
Salt
Freshly ground black pepper
8 ounces whole wheat farfalle or bowtie pasta (a little more than 3 cups)
1/4 cup pine nuts
1/2 cup pesto
1/3 cup freshly shredded Parmesan cheese *optional

If using fresh tomatoes, preheat oven to 425. Bring large pot of water to boil.

Place tomatoes and mushrooms on foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle with salt and pepper. Cook for 12-15 mins or until tomatoes look plump and some of the skins start to split.

Cook pasta according to package directions.

While pasta is cooking, place pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 mins.

To assemble, toss the hot drained pasta with pesto and parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional parmesan cheese if desired.