Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add cherry tomatoes and cook for 2-3 minutes until slightly softened. Season with a pinch of salt and pepper.
Add the cooked pasta to the skillet with the cherry tomatoes. Stir in Delve Basil Pesto Parm Dip, adding a splash of reserved pasta water to create a creamy sauce. Toss until evenly coated.
Top the pasta with toasted pine nuts, grated parmesan cheese, and fresh basil. Serve warm.
