Bring a large pot of water to a boil over high heat. Add the pasta to the boiling water and stir to avoid sticking. Reduce heat to medium-high and simmer pasta for about 6-7 minutes, until al-dente, or preferred doneness is achieved.

Drain and return to the pot. Reduce the heat to medium-low, add hatch chile pesto and cream to the pasta.

Stir until well combined and hot, 2-3 minutes. Divide into four individual bowls and sprinkle each with a heaping Tbsp of Parmesan and a dash of salt and pepper.