Creamy Pesto Pasta Bake

To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.

Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.

Halve cherry tomatoes.

In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.

Top with grated parmesan and mozzarella balls.

Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.

Garnish with additional parmesan and fresh basil. Serve immediately.

Enjoy!