Tomato Pesto Pasta

​​​1. Start the pasta in a pot large enough to have your pasta roll around on the boil, add you pinch of salt to flavour.

 

2. Heat your vegetable oil in a fry pan on medium high heat and add the halved cherry tomatoes to the pan and toss around blistering the skins.

 

3. Reduce the heat slightly and add the cream cheese, pesto to the pan and add a little water to the pesto jar to 1. get every little bit of pesto and 2. adds a little moisture to boil off.

 

4. Reserve a cup of the pasta water or some boiling water and drain your pasta.

 

5. Return the pasta to the empty pot then empty the pans contents to the pasta.

 

6. Add the reserved water and spinach, stir in the simmer.

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That's it if you want to bouj it up grate some parmesan cheese over and serve.

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