Add 3 quarts of water to a large pot. Bring the pot to boil and add pasta. Salt optional. Cook for 10 to 12 minutes.
Cut Shallots into medium pieces. Cut cherry tomatoes in half. While pasta cooks heat a medium pan and add 1 tsp of coconut oil. Add vegetables and cook for 3 to 5 minutes then set aside.
Drain pasta then add pesto sauce to pan. Add vegetables and stir. Serve when ready.