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In a large pot of boiling salted water, cook pasta according to
package instructions; drain well.
To make the pesto, combine the basil, garlic, pine nuts and
Parmesan in the bowl of a food processor; season with salt and
pepper, to taste.
With the motor running, add the olive oil in a slow stream until
emulsified; set aside.
While the pasta is cooking, heat the butter and cream over medium
heat in a large saucepan.
Stir in the pesto until well-combined and heated through, about 1-
2 minutes; stir in the remaining 1/4 cup Parmesan.
Remove from heat; immediately combine the hot pasta and pesto
mixture, allowing the flavors to soak; stir in the tomatoes.
Serve immediately, garnished with Parmesan.
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