After our trip to Tanglewood I had some extra pesto and mozzarella to do something with, so I whipped up this super-simple pasta dish. First, I cooked some whole-wheat penne. Meanwhile, I sliced some cherry tomatoes in half and roasted them in the oven at 475 degrees for about 15 minutes. Last, I just mixed the pasta with the pesto, tomatoes, and diced mozzarella cheese. Done!