Spaghetti in pesto cream with roasted cherry tomatoes and ham cubes

Ingredients for 2 servings:

• 200g spaghetti
• 125 g diced ham
• 12 cherry tomatoes
• some oil
• 1 garlic clove(s)
• 200 ml cream, 15% fat
• some Parmesan
• 3 tbsp pesto, preferably homemade
• salt and pepper
• possibly egg yolk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Incredibly aromatic and delicious

Preheat the oven to 180°C (top/bottom heat). Wash, dry, and halve the cherry tomatoes. Place them on a baking sheet lined with baking paper, drizzle with a little olive oil, and roast in the oven for about 20 minutes. Cook the spaghetti in salted water. Meanwhile, add a little oil to a pan and fry the chopped garlic and diced ham. Stir in the cream and simmer over medium heat. Season with a little salt and freshly ground pepper, stir in a little Parmesan cheese, and let it melt. Reduce the heat further and stir in the basil pesto. Drain the cooked spaghetti, add it to the sauce, and mix well. If desired, fold in an egg yolk. Finally, carefully fold in the roasted tomatoes, garnish with some basil, if desired, and serve while still hot. Oven roasting gives the tomatoes a wonderful aroma and makes them very sweet, which goes perfectly with the aromatic pesto cream.