Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.

In a large mixing bowl, combine the cooked pasta and pesto. If you prefer a creamier sauce, stir in the heavy cream and mix well. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.

Serve immediately, garnished with halved cherry tomatoes and additional Parmesan cheese if desired.