Pesto Pasta

1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced (about 3 cups)
3-4 Tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
8 oz. 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

Preheat ove to 425 degrees.  Bring a large pot of water to boil.

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

When the water comes to a boil, add 2 tsp. of salt and cook pasta according to package directions.

Toast the pine nuts in a skillet over medium heat while the pasta is cooking.

Toss the hot, drained pasta with the pesto and Parmesan cheese.  Top with the tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.

Makes about 4 main dish servings and 6 side dish servings.

*recipe adapted from Our Best Bites