Boil a large pot of salted water and cook the pasta according to package directions until al dente.

While the pasta is cooking, toast the pine nuts in a dry pan over medium heat until golden brown.

Drain the pasta, reserving about half a cup of the pasta water.

In a large bowl, combine the cooked pasta, pesto, halved cherry tomatoes, toasted pine nuts, and grated Parmesan cheese.

Add a splash of the reserved pasta water to achieve a creamy consistency, then drizzle with olive oil and season with salt and pepper to taste.

Garnish with fresh basil leaves and serve immediately.