Place cherry tomato halves on a baking tray, drizzle with oil and sprinkle with salt and pepper. Bake at 250F for 1 hour, until tomatoes have softened and shriveled slightly.
Half an hour before tomatoes are finished cooking, bring a large pot of salted water to boil and cook pasta until al dente, and drain.
Heat cream and spinach in pot until spinach wilts. Stir in pasta, half the cheese, and half the pine nuts and toss until heated through, and stir in tomatoes.
Portion into serving bowls and serve topped with remaining cheese, pine nuts, and parsley leaves.