Creating Creamy Pesto Rigatoni Pasta is simple if you follow these straightforward steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2. Make the Pesto: In a food processor, combine the basil, pine nuts, and minced garlic. Pulse until finely chopped. Scrape down the sides, then add the grated Parmesan cheese. With the processor running, slowly drizzle in the olive oil until a smooth pesto forms. Season with salt and pepper to taste.

3. Combine With Cream: In a large skillet over medium heat, pour in the heavy cream. Stir continuously until it begins to simmer.

4. Add Pesto: Turn the heat to low and stir in the pesto sauce until evenly combined in the cream. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.

5. Mix in Pasta: Add the cooked rigatoni to the skillet, tossing well to coat the pasta in the creamy pesto sauce. Allow the dish to heat through for about 2 minutes.

6. Final Touches: Taste and adjust seasonings, adding more salt and pepper if needed. Remove from heat.

7. Serve: Transfer to a serving bowl or individual plates. Top with halved cherry tomatoes and additional Parmesan cheese, if desired.