Preheat oven to 400 degrees. Place cherry tomatoes onto a large baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for about 20 minutes or until tomatoes have burst and browned.
While the tomatoes are roasting, bring a large pot of salted water to a boil, cook noodles to al dente according to package instructions. Just before draining, reserve about 1 cup of pasta water.
Drain and return pasta back to the pot over low heat. Toss in pesto and some of the reserved water. Toss in roasted tomatoes and cheese. Serve in bowls and drizzle with olive oil and additional cheese if desired.
Use your judgement on using the reserved pasta water. Add more if it is too dry.
My fresh basil pesto recipe is within my Walnut Pesto Burrata Toast recipe, linked in the blog post.