Cook the pasta in a large quantity of boiling, salted water, as per the instructions on the packet, then run it under cold water (keep a little cooking water aside for the pesto).
Prepare the pesto. In a small mixer, mix the coarsely-chopped basil (set aside some small leaves for garnishing), the Parmesan and the pine nuts. Add the oil and blend well. If you don’t have a blender, you can use a mortar and pestle. Season with salt and pepper.
Cut the cherry tomatoes into halves or quarters.
Remove the Reblochon’s rind and cut it into small cubes. Pour the pasta into a bowl, add the pesto, and dilute with a small amount of the pasta cooking water you have kept aside, to make it slightly more liquid, and mix together.
Add the tomatoes and the Reblochon and garnish with the small basil leaves kept aside.