In a blender combine garlic and basil, pulse for a few seconds. Slowly drizzle in remaining olive oil to emulsify the pesto. Add half the Parmigiano and pulse, season with salt and pepper, set aside.

Bring a large pot of water to a boil, season with salt. Cook pasta according to package, drain and toss with 2 tbsp olive oil.

In a large bowl combine, pesto and pasta and stir to incorporate. In a pan saute the grape tomatoes on high heat to blisters about 1 - 2 minutes add all ingredients into the pan and toss about 30 seconds. Garnish with parmesan cheese.