Preheat oven to 375 degrees Fahrenheit.

Heat pesto, heavy cream, and Parmesan cheese in a medium saucepan over medium-low heat. Bring to a boil, then reduce heat and simmer for five to eight minutes.

Spread tomatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for ten minutes or until tomatoes look golden and blistery.

Toss with hot pasta to serve.