1 jar store-bought pesto
2 cups heavy cream
½ cup Parmesan cheese, plus additional for garnish
1 cup grape tomatoes
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 box fettuccine, cooked according to package instructions
1. Preheat oven to 375°F.
2. Heat pesto, heavy cream and Parmesan cheese in a medium saucepan over medium-low heat. Bring to a boil, then reduce heat and simmer for 5-8 minutes.
3. Spread tomatoes on a baking sheet and drizzle with olive oil, salt and pepper. Roast for ten minutes or until tomatoes look golden and blistery.
4. Toss with hot pasta to serve.