Pesto Pasta with Roasted Tomatoes (Our Best Bites)

1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced
3-4 Tbsp. olive oil
salt
pepper
8 oz. bowtie pasta
1/4 C. pine nuts ( I left these out, they are expensive)
1/2 C. pesto sauce
1/3 C. shredded parmesan cheese

Preheat oven to 425. 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 salt and pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While this is cooking, cook pasta as directed on box. 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 minutes. 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.