Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and set aside, reserving a cup of pasta water.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.

Add the pesto sauce and heavy cream, stirring until well combined. Let it simmer for 2-3 minutes.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add the cooked pasta to the skillet, tossing to coat in the creamy pesto sauce.

Stir in grated Parmesan cheese and season with salt and pepper to taste.

Serve immediately, garnished with additional Parmesan if desired.