Tomato Basil Pasta

This is one of my favorite meals. It is super quick and so fresh and yummy. I am a sucker for pasta and for one dish dinners! The amount of all the ingredients is just a suggestion and can be adjusted to what you like or have on hand.

• 1 cup or more of grape tomatoes
• 2 Tbsp Olive oil
• 2-3 Tbsp pesto
• 8 oz mozzarella cheese - 1/2 inch cubes
• 8 oz linguine noodles
• fresh basil
• 1/2 cup pine nuts

Start by roasting the tomatoes - mix them in a small bowl with about a Tbsp of the olive oil and salt and pepper. Put them on a sheet pan at about 400 degrees until they pop open. Usually about 8 minutes or so. Just watch them so they don't burn. Remove from the oven and set the pan aside for a few minutes. Then I turn off the oven. Put the pine nuts in a pie pan and put them in the oven for a few minutes to toast them. Don't let them burn just toast them a bit to bring out the flavor.
Cook the linguine and the leftover olive oil according to the package directions for al dente. While the pasta is cooking rough cut the basil and cube the mozzarella.
Drain the pasta but reserve about a cup of liquid. Then I put the pasta back into the pot. Add the pesto and mix well. Add the roasted tomatoes by scraping the juices, tomatoes and everything into the pot. Add the cheese cubes and about half the pine nuts. Add the basil. If it seems a little sticky add some of the reserved starchy liquid until it is the consistency you like. I garnish with a little more basil and the rest of the pine nuts. This should serve about 4 people.