Creamy Havarti Pesto Pasta with Cherry Tomatoes

First, make the pesto if you’re not using store-bought: Add 4 cups leafy greens (arugula, spinach, kale), 2 cups basil leaves, 1/3 cup pine nuts, 1 cup grated parmesan cheese, 1 clove garlic, juice from 1 lemon, 1/2 cup extra virgin olive oil, and 1 teaspoon kosher salt to a food processor. Blend on low until smooth, adding more olive oil as needed to reach your desired consistency.

Cook your pasta according to package instructions. Drain but do not rinse. While the pasta boils, make the sauce:

Heat 2 tablespoons olive oil in a large, deep skillet or pot over medium low heat. Add the 12 oz cherry tomatoes and cook, stirring occasionally, until the tomatoes are soft and broken down, about 10 minutes. Add 3/4 cup heavy cream, 1 cup pesto, 8 oz grated Havarti cheese and a generous pinch of salt. Stir constantly until combined and the cheese has melted. Add the cooked pasta to the sauce and season to taste before serving.