Pasta with arugula pesto and cherry tomatoes

In your food processor, combine the garlic and the almonds. Process until finely chopped. Add the arugula, cream cheese spread, Parmesan cheese (and feta). Season with a pinch of salt and pepper. Process until coarsely chopped.

With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.

Chop the onion in small pieces

Cut the cherry tomatoes in 2/4 pieces each

Heat two teaspoons of olive oil in a large skillet over medium high heat

Add the chopped onion. Cook, stirring occasionally, for a couple of minutes.

Add the cherry tomatoes. Add salt. Cook, stirring occasionally, for 3-4 minutes, or until the tomatoes have a few blisters but have not burst. Remove from heat and allow to cool a little.

Add the pesto in the skillet and use the pasta cooking water to get a smooth cream

In the meantime, cook the pasta in salted water and cook until al dente according to package directions. Take 1 small cup of pasta cooking water.