Penne with Snap Peas and Tomatoes

1/4 cup toasted pine nuts, coarsely chopped
1 pint cherry tomatoes, quartered
6 tablespoons fresh chives
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt plus more to taste
1 pound sugar snap peas, strings removed, pods halved diagonally
1 pound penne
1/2 cup slivered fresh basil
1/2 cup chopped fresh parsley
ground black pepper to taste

Bring large pot of salted water to boil
In large serving bowl, combine tomatoes, four tablespoons chives, olive oil, sugar and salt
Place snap peas in sieve and dip in boiling water for about 1 1/2 minutes or until not quite cooked through, remove and set aside
Add penne to the water, boil 6-8 minutes until past is al dente
Drain pasta and add to serving bowl containing the tomatoes, add snap peas, basil, parsley, remaining chives and toss, season with salt and pepper, sprinkle with pine nuts and toss again