Penne in pesto cream sauce

Ingredients for 1 servings:

• 250g penne
• Water (salt water)
• 250 ml cream
• 100 g pesto, red or green
• 4 tomatoes, dried, preserved in oil
• 50 g pine nuts
• 2 tomatoes
• 1 garlic clove(s)
• possibly arugula for garnishing
• some olive oil
• Basil, dried
• salt and pepper
• 1 tsp sugar or honey

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with pine nuts and dried tomatoes

Cook the penne in boiling salted water according to the package instructions, reserving 2-3 tablespoons of the pasta foam. Meanwhile, cut the tomatoes into sixths and season them in a bowl with a little olive oil, dried basil, salt, and pepper. Toast the pine nuts in a dry pan. When they begin to smell fragrant, let them caramelize briefly with a teaspoon of sugar or honey. Add the cream, pasta foam, and pesto, along with a tablespoon of oil from the sun-dried tomatoes and the 4 sun-dried tomatoes. If desired, add a peeled, whole garlic clove. Bring everything to a boil briefly. Season with salt and pepper. Add the fresh tomatoes to the sauce just before adding the pasta to prevent them from falling apart. Remove the pasta from the heat, place it in a colander, and then add it directly(!) to the sauce without rinsing – but only if the pasta doesn’t have to “wait” in the colander for longer than 30 seconds. This keeps the pores open and allows the pasta to absorb more of the sauce. Toss the whole thing briefly on the stovetop again. If desired, add some cleaned arugula (with the stems trimmed) to the pasta at the end.