From the lovely Ree at Pioneer Woman. Check out her recipe. I've simplified it quite a bit.
Jarred Pesto - a couple tbsp
½ cups Heavy Cream (or whole milk)
2 Tablespoons Butter
¼ cups Grated Parmesan (optional)
12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced (or red pepper, diced)
Chicken Breast, cooked and sliced (optional)
Cook pasta until al dente.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes (or peppers) and toss quickly. Top with grated parmesan. Serve immediately.