Step 1

First, follow the directions in our homemade pesto post to make the pesto. Note that this recipe calls for 2x the pesto in that post so that it yields around 2/3 cup. Set aside.

Step 2

Next, bring a large pot of salted water to a boil and add the pasta to the pot. Stir periodically so the pasta does not stick together.

Step 3

Meanwhile, heat a large skillet pan over medium/high heat. Add olive oil.

Step 4

When olive is fragrant add the cherry tomatoes to the skillet and sprinkle them with ¼ teaspoon of salt. Toss the tomatoes in the olive oil and let them cook for 2-4 minutes or until excess tomato water has evaporated.

Step 5

Add mushrooms to the skillet and sauté for 5-6 minutes or until brown.

Step 6

Set aside ¼ cup of pasta water before straining the water from the pasta when the pasta is cooked to al dente. Set pasta aside.

Step 7

Next, add the pesto and 2 tablespoons of the pasta water to the skillet with the tomatoes and stir until all the ingredients are combined.

Step 8

Heat the pesto until it is just before boiling. If you would like a saucier pasta, add an additional 2 tablespoons of pasta water to the pan.

Step 9

Add pasta to the skillet and toss the pasta with the pesto and tomatoes. Sprinkle with the remaining ¼ teaspoon of salt.

Step 10

Serve with grated parmesan cheese and enjoy.