Cook the pasta: Boil pasta in salted water according to package directions until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking. Prepare the sauce: In a large skillet over medium heat
melt butter (or heat oil). Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and simmer gently for 2–3 minutes. Add pesto and cheese: Stir in basil pesto and Parmesan cheese. Mix until the sauce is smooth and slightly thickened. Season with black pepper and optional red pepper flakes. Combine: Add the cooked pasta to the sauce and toss until evenly coated. If needed
add a splash of reserved pasta water for a silkier texture. Serve: Plate and top with extra Parmesan and fresh basil leaves. Serve immediately while warm.
