Cook the pasta according to the directions on the package. Make sure to reserve 1 cup of pasta water before draining it.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and saute it until it’s fragrant and just starting to turn golden brown (30 seconds to 1 minute). Don’t let the garlic brown or it will have a bitter taste.
Add the cream, water, bouillon and pesto to the skillet. Simmer it for about 3 minutes, until the sauce thickens slightly.
Add the parmesan cheese and cherry tomatoes and simmer for about a minute, just enough to heat the tomatoes through. Taste the sauce and add a dash of salt and pepper if you’d like.
Add the cooked pasta and toss it in the sauce. If the sauce is too thick, add a little bit of the reserved pasta sauce to loosen it. Serve immediately. Enjoy!
