Creamy Pesto Pasta with Cherry Tomatoes

Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and burst.

Reduce the heat to low. Stir in the basil pesto, heavy cream, 1/4 cup grated Parmesan cheese, salt, and black pepper.

Add the drained pasta to the skillet with the sauce. Toss to coat evenly.

If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with additional grated Parmesan cheese if desired.