Pesto Cream Pasta with Tomatoes

Ingredients
10 ounces / 280 grams of pasta (fusili works particularly well)
2 tbsp butter
1/2 onion, diced
2 tomatoes, diced or grape tomatoes
2-3 stalks of green onion, sliced
1/2 cup of pesto
1/2 cup of milk
2 tbsp flour
1/4 cup Parmesan cheese (optional)








1. Cook pasta al dente and drain.

2. In a frying pan, saute onions and tomatoes in olive oil until the onions are translucent and the tomato skins become soft.

2. In a saucepan or frying pan, melt butter. Reduce heat and add the flour, whisking vigorously. This is your roux. Then, slowly add in the milk and mix to combine.

3. Add pesto to the mixture and stir.

4. Add the drained pasta, onion and tomatoes to the sauce and toss to combine. Garnish with green onion.