Start by bringing a large pot of salted water to a vigorous boil over high heat.

Once boiling, add your short pasta and cook according to the package instructions until al dente.

Just before draining, reserve about 1 cup of the starchy pasta water.

In a food processor, combine fresh basil leaves, minced garlic, toasted pine nuts, and grated parmesan cheese. Pulse until finely chopped.

Slowly drizzle in the extra-virgin olive oil while blending for a smooth texture.

Combine the drained pasta with the fresh pesto, adding reserved pasta water a little at a time.

Transfer the Pesto Pasta to serving plates and garnish with extra grated parmesan, halved cherry tomatoes, and red pepper flakes if desired.