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.
Drain the pasta (don't rinse it) and place it in the skillet. Toss the pasta with the pesto and the cherry tomatoes (add pasta cooking water as needed
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