- 12 oz short pasta — fusilli, casarecce, or penne
- 1/2 to 3/4 cup basil pesto, jarred or homemade
- 1/4 to 1/2 cup reserved pasta water
- 1/2 cup cherry tomatoes, halved (optional, but I rarely skip them)
- 1/3 cup grated parmesan, plus more for serving
- Juice of half a lemon
- Salt, black pepper, and red pepper flakes if you like a little heat