Cook pasta al dente according to the instructions on the package. Drain, but reserve a 1/4 cup of the pasta water.
While the pasta is cooking, heat a wide pan on low heat.
When the pan is hot, add the olive oil and shallots.
Cook for a few minutes until the shallots are soft.
Add the cherry tomatoes and cook until blistered.
Turn off the heat.
To skip blistering the cherry tomatoes, instead, turn off the heat and add the sundried tomatoes to the shallots in the pan.
Add the cooked pasta and pesto with the reserved pasta water (The starch from the pasta water helps the pesto to stick to the pasta).
Garnish with desired toppings.
The addition of 2 cups of spinach or arugula can be added to the pan after you have blistered the tomatoes (or cooked the shallots, if not using cherry tomatoes). Toss until wilted. Turn off the heat and continue with the recipe.
For more protein, add edamame with the cherry tomatoes (or towards the end when cooking the shallots, if not using the cherry tomatoes).