Step 1

Cook the pasta in salted water until al dente, according to the package directions.

Step 2

Meanwhile toast the pine nuts in a teaspoon of olive oil over medium heat until lightly golden. Stir almost constantly because this happens fast. Remove the pine nuts and set aside.

Step 3

In the same pan add 2 tablespoons olive oil and heat over medium high heat until hot. Add the cherry tomatoes and saute, shaking the pan to redistribute the tomatoes. Keep the pan moving until the tomatoes have started to blister and you see a few black marks develope. Some of the tomatoes may start to burst. Remove from the heat.

Step 4

Drain the pasta and toss with the pesto. Top with the blistered tomatoes, the pine nuts, shredded Parm, and a sprinkle of black pepper. Serve asap.