1 pound pasta (e.
g.
, penne, rotini, fusilli) 1 cup halved cherry tomatoes 1 tbsp olive oil Salt and pepper to taste 1/2 cup pesto sauce 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Basil leaves for garnish (optional)Instructions:
1.
Preheat oven to 400°F (200°C).
2.
On a baking sheet, spread the cherry tomatoes and drizzle with olive oil.
Season with salt and pepper.
3.
Roast the tomatoes in the oven for 15-20 minutes, or until they are softened and slightly browned.
4.
While the tomatoes are roasting, cook the pasta according to the package instructions.
5.
In a large skillet, combine the pesto sauce, heavy cream, and Parmesan cheese.
Bring to a simmer over medium heat, stirring occasionally.
6.
Add the cooked pasta to the skillet and toss to coat in the sauce.
7.
Stir in the roasted tomatoes and cook for 2-3 minutes more, or until everything is heated through.
8.
Garnish with basil leaves before serving.
Tips:
For a richer flavor, use homemade pesto sauce.
You can adjust the amount of Parmesan cheese to your taste.
Add some cooked chicken or shrimp to the pasta for a protein boost.
Serve with crusty bread to soak up the extra sauce.