Boil a large pot of salted water, add rigatoni, and cook until al dente, about 10-12 minutes. Drain, reserving ½ cup of pasta water.

In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped, then drizzle in olive oil until smooth.

In a large bowl, combine drained rigatoni and pesto. Toss gently, adding reserved pasta water to reach desired creaminess.

Fold in halved cherry tomatoes until evenly distributed.

Transfer to a serving dish, drizzle with balsamic glaze if desired, and garnish with Parmesan and basil. Serve immediately.