In a blender, add the walnuts, Parmigiano Reggiano, olive oil, and milk.

Blend until smooth.

Season with salt and pepper to taste.

Wash the cherry tomatoes and cut them in half.

In a pan, heat some olive oil and add the cherry tomatoes.

Cook over medium heat until slightly wilted.

Once cooked, transfer to a blender and blend until smooth.

Season with salt and pepper.

In a large pan, add the mascarpone and cook over medium-low heat.

Add the walnut pesto and cherry tomato cream, mix well until creamy and homogeneous.

Cook the pasta according to package instructions.

Once cooked, drain and add to the pan.

Mix well to combine the pasta with the sauce.

Plate the pasta and garnish with fresh basil leaves.