Preheat the oven to 250 degrees F Place the tomatoes in a single layer in a baking dish. Drizzle with the oil; season with salt and pepper. Roast 90 minutes. Cook the pasta in a large pot of boiling, salted water until just tender. While this occurs, place the pesto and stock in a large skillet set over medium heat. When pasta is cooked, add it and the cherry tomatoes and its juices to the skillet. Place the pasta in individual serving bowls or on to a large platter. Sprinkle with pine nuts and serve, if desired, with parmesan cheese.
Note: To toast the pine nuts, place them in a small baking pan and place in the oven with the tomatoes. They should take about 20 minutes to lightly toast.