Cook pasta in salted water according to package directions. Reserve about 1 cup of pasta water and drain the rest.

Immediately, off heat, toss the cooked pasta, cheery tomatoes, fresh basil leaves with pesto and some of the reserved pasta water to create saucy consistency. Add lemon juice. Taste, add more pesto as needed.

Serve immediately, garnished with freshly shredded parmesan cheese and basil leaves.

#Notes:

#Pesto:
You can use fresh homemade pesto in this recipe instead of store-bought.

#Leftovers:
Store leftovers in an airtight container for up to 4 days.