Terry McClure's Pesto Pasta with Roasted Tomatoes
(Terry likes to use the pesto from Costco and she often doubles or triples the recipe as she likes the leftovers)

1 pint cherry or grape tomatoes
8 ounces of mushrooms sliced (3 cups)
½ cup pinenuts
Kosher Salt
Freshly ground Black pepper

1. Preheat oven to 425 degrees F

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

When the water comes to boil, add 2 tsp. Kosher Salt and pasta to the water, cook

While the pasta is cooking place the 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

8 ounces of bow tie pasta
3-4 Tbsp. Extra Virgin Olive Oil
½ cup pesto
½ cup shredded Parmesan Cheese

- Bring a large pot of water to boil

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.