Pesto Cream Sauce and Roasted Tomato Pasta has a simple to make pesto cream sauce tossed with pasta and topped with roasted cherry tomatoes
Put the cherry tomatoes on a lined baking sheet and add the olive oil, kosher salt, pepper. Toss until evenly coated. Place in a 450 degree oven for 25 to 30 minutes, stirring a few times.
While the tomatoes are in the oven, boil the pasta according to package directions in salted water and drain.
In a small saucepan add the pesto, heavy cream, kosher salt, and pepper over high heat, stir a few times and reduce the heat to low and simmer 4 to 5 minutes.
Toss the pasta with the pesto cream sauce and fresh mozzarella balls. Serve with the roasted tomatoes over top.