Serves 4
12 oz (375g) penne or other short pasta
2 tbsp flour
2 cups milk
1/3 cup prepared basil pesto
½ tsp salt (or to taste)
¼ tsp pepper (or taste)
2 cups grape/cherry tomatoes, halved
1 cup or more grated Parmesan
Fresh basil leaves (optional)
In large pot of boiling, salted water, cook pasta for 10 minutes or until almost tender. Drain immediately and return to pot.
Whisk flour into milk and pour over pasta in pot. Stir in pesto; cook over medium heat, stirring, for about 5 minutes or until sauce is thickened.
Season with salt, pepper and stir in tomatoes. Add Parmesan. Serve, garnish with basil if using.