Bring 6 quarts water to a rolling boil. Salt aggressively (3 tbsp).

While water heats, toast pine nuts: dry pan over medium, shake 4–5 min until deep golden. Reserve half for garnish.

Heat your widest sauté pan (14-inch) over high for 90 seconds. Add 4 tbsp olive oil. When shimmering, add ALL mushrooms in one layer. Do NOT stir for 6 full minutes — let them sear golden.

Toss mushrooms, season with ½ tsp salt, cook another 4 minutes until deeply browned. Push to edges.

Drop penne into boiling water. Set timer for exactly 9 minutes.

Add garlic + remaining 2 tbsp oil to center. Cook 45 seconds. Add ALL cherry tomatoes. Cook undisturbed 4–5 minutes until they burst and caramelize underneath. Toss everything together.

Reserve 2 full cups pasta water. Using spider/tongs, transfer penne directly into pan (water clinging is perfect).

Remove pan from heat completely. Add pesto + ¾ cup pasta water + ALL microplaned Parmesan. Toss vigorously 90 seconds off heat until pesto melts into glossy green sauce. Add more pasta water ¼ cup at a time until it perfectly coats each tube.

Still off heat, add half the toasted pine nuts, torn basil leaves, cracked pepper, and final 1 tbsp raw olive oil. Toss gently. Let rest in warm pan 4 minutes — sauce thickens beautifully.

Pile into warmed bowls, shower with reserved pine nuts, extra Parmesan, more basil ribbons, and a final drizzle of good oil. Serve immediately with chilled Vermentino and summer sunshine.