Creamy Pesto Pasta with Mozzarella and Cherry Tomatoes

Bring a large pan of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve a small splash of the cooking water, then drain the pasta and return it to the pan.

Add the pesto, creme fraiche, basil leaves, lemon zest, and a small squeeze of lemon juice to the hot pasta. Toss well, adding a little reserved pasta water if needed to loosen the sauce. Season with salt and black pepper to taste.

Transfer the pesto pasta to serving bowls or a large platter. Serve with the mozzarella, olives, halved cherry tomatoes, garlic bread, and lightly cooked broccoli or green beans on the side so everyone can add their favorites at the table.