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. 

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

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.

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

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.

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. 

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. 

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

Serve with grated parmesan cheese and enjoy.