Pesto Pasta with Blistered Tomatoes

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining. 2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and cook, stirring occasionally, until they blister and burst, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant. 3. Add the drained pasta to the skillet with the tomatoes and garlic. Stir in the pesto and grated Parmesan cheese. Toss until everything is well combined. 4. If the sauce is too thick, add a tablespoon or two of reserved pasta water until it reaches your desired consistency. Season with salt and black pepper to taste. 5. Serve immediately, garnished with fresh basil and additional grated Parmesan cheese.