Toast the pine nuts: Heat a small, dry skillet over medium heat. Add pine nuts and toss frequently until golden and fragrant, about 3–4 minutes.

Make the pesto: In a food processor or blender, combine basil leaves, toasted pine nuts, garlic, Parmesan, and lemon juice. Pulse to combine. Drizzle in the olive oil until the desired consistency is reached.

Prepare the tomatoes: Preheat oven to 425°F (220°C). Toss halved cherry tomatoes with olive oil, salt, and pepper. Spread on a baking tray cut-side up and roast for 12–18 minutes.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, usually 8–10 minutes. Reserve 1 cup of cooking water before draining.

Toss everything together: In a large bowl, combine drained pasta, 3/4 of the pesto, and half a cup of reserved pasta water. Toss to coat, adding more pesto and water as needed. Fold in roasted tomatoes and optional add-ins.

Finish and serve: Plate the pasta, garnish with extra grated Parmesan, a drizzle of olive oil, and basil leaves.