Roasted "Tomesto" Pasta

Since I can never leave well enough alone, one night I added a slight twist to this recipe:
Pasta with Roasted Tomatoes
It was GREAT!  All I did was add a quick pesto sauce to the pasta right before I mixed in the roasted tomatoes (get it..."tomesto"...HA).  You could add as much or as little pesto as you would like, I kept it light so I didn't overpower the roasted tomatoes, but next time I will probably put in more.  I also used whole wheat spaghetti.  Ahhh-mazing!

Here is my version of a quick pesto.
You will need:

• 1 packed cup of basil
• 1 clove of garlic
• 1 Tbsp of parmesan or romano cheese
• 1/2 cup of extra-virgin olive oil 
• 1 Tbsp of lemon juice
• 1/4 cup of pine nuts (can also use walnuts)
• Salt and pepper to taste

*Pulse basil, garlic, lemon juice, and pine nuts in a food processor a few times.  Slowly stream in the olive oil, add cheese, salt and pepper until blended.