Boil a large pot of water with a pinch of salt, add pasta, and cook as per package instructions for 8-10 minutes.

In a food processor, combine basil leaves, garlic, and pine nuts; pulse until finely chopped. Drizzle in olive oil while blending.

Mix in Parmesan cheese to the pesto until creamy and well blended.

Combine drained pasta and pesto in a mixing bowl, adding reserved pasta water if necessary for consistency.

Fold in cherry tomatoes and any fresh veggies with crushed red pepper and mix thoroughly.

Serve warm with additional Parmesan and olive oil, enjoying the delightful aroma.