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Preheat the oven to 350F.
Line a small sheet pan with foil and add 1 pint of cherry tomatoes.
Make a foil packet with 25 peeled garlic cloves.
Coat everything with olive oil and salt.
Close the foil garlic packet and roast for 30 to 35 minutes.
Blend the roasted garlic and tomatoes with two small cans of butter beans with the juices and season generously with salt and pepper.
Blend for about 3-5 minutes to get a very smooth consistency.
Cook 1 lb pasta in boiling water, saving at least ¾ cup before draining.
Add most of the sauce to a large skillet along with the pasta and enough pasta water to make a creamy sauce.
You can add more sauce and water until you get the consistency you like.
Stir in a couple tablespoons of pesto at the end.