Cook penne to desired tenderness and drain. Add olive oil and pesto to the penne and mix well. Transfer to a medium-sized bowl. Cut red pepper in half and empty out seeds. Lay on a baking sheet and broil in oven on highest rack until dark splotches appear on peppers. Remove from oven and let cool a bit before peeling off skin and slicing pepper into strips. Thinly slice red onion. Fry red onion, grape tomatoes and pine nuts until softened. Remove from heat and stir into pasta. Top with desired amount of goat cheese.