Pasta with Pesto Cream Sauce

¾ cups Fresh Basil Leaves
½ cups Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
⅓ cups Extra Virgin Olive Oil
½ cups Heavy Cream (I used half and half)
2 Tablespoons Butter
¼ cups Grated Parmesan (additional - I forgot and left this out)
12 ounces, weight Pasta (cavitappi)
2 whole Tomatoes, Diced
Cook pasta until al dente.

Add basil leaves, 1/2 cup Parmesan, pine nuts, garlic, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.

Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

My notes: I made this as our main dish, but it would be so good as a side with a grilled chicken breast... or really good with anything else. This is SO good. Make it. Make it today.