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Bring a large pot of salted water to a boil and cook spaghetti according to package instructions or until al dente, about 8-10 minutes. Do not overcook the pasta. Turn off the heat and reserve 1 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
Transfer pasta into a large mixing bowl and add pesto, mascarpone cheese, lemon juice and 1/2 cup reserved pasta water (add up to 1/2 cup more if desired). Stir in cherry tomatoes, and season with salt and pepper. Toss well to coat.
Top with fresh basil, Parmesan cheese, some dollops of pesto, and a drizzle of olive oil. Serve immediately.