Summary

Ingredients

• 250 g pasta (spahetti or riatoni)
• 10 tomato (s) (cocktail tomatoes), halved
• 100 g cream cheese (low-fat level)
• 60 g pesto, rosso
• 2 tablespoon balsamic vinegar
• 1 tablespoon basil
• a bit salt
• Parmesan
• some pepper

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet.
2. Wash and halve the cocktail tomatoes, season with a little salt and pepper. Then add the cream cheese and pesto. Add the basil if you like and stir everything well.
3. Finally add balsamic vinegar and stir again.
4. Pour the cream cheese pesto sauce cold onto the warm pasta and serve immediately.
5. Sprinkle a little parmesan on top before eating.