Preheat the oven to 400°F (200°C).

On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, and pepper.

Roast in the oven for 15-20 minutes until they are soft and slightly caramelized.

In a large pot, bring salted water to a boil.

Add the pasta and cook according to package instructions until al dente.

Reserve 1/2 cup of pasta water, then drain the pasta in a colander.

In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic.

Pulse until finely chopped, then slowly add olive oil while processing until smooth.

Season with salt and pepper to taste.

In the pot with the drained pasta, add the pesto and toss to coat, adding reserved pasta water as needed for consistency.

Gently fold in the roasted cherry tomatoes.

Serve immediately, garnished with extra Parmesan if desired.