Mushroom And Pesto Medley

1 box (16 oz) uncooked rigatoni
1/2 cup pine nuts
3 Tbsp olive oil, divided
8 ounces mixed-variety fresh mushrooms (button, shiitake, oyster, portebello)
1 or 2 garlic cloves, minced or grated
1/2 cup vegetable stock (or chicken stock)
1/2 cup prepared tomato basil pesto sauce
1/2 cup freshly diced tomatoes
1/2 cup freshly grated Parmesan cheese

Put a big pot of salted water on stove over high heat.
While waiting for the water to boil, set a large heavy skillet on a burner over medium heat, add 1 tablespoon of olive oil and the pine nuts, and saute, shaking the pan, until pine nuts are slightly golden brown and fragrant; remove the pine nuts to a bowl and set aside.
Turn heat up under large skillet to medium-high, add remaining olive oil and add mushrooms to start cooking them.
If water is boiling for pasta, drop the pasta in and cook until just al dente; drain and set aside, keeping warm.
Stir mushrooms and when they have browned slightly, add the garlic, stirring until garlic is just fragrant, about 1 minute.
Add the vegetable stock, stir, and bring back up to a simmer, stirring occasionally, cooking for about 1 minute longer.
Add the tomato basil pesto sauce and stir to combine, then add the pasta and the tomatoes to the skillet, stirring to combine, and turn heat to low and cook just until heated through.
Turn out to large pasta bowl, sprinkle pine nuts on top, and serve hot.  Sprinkle freshly grated Parmesan cheese on individual servings. 
Serves 4 to 6.