Begin by cooking the linguine according to the packet instructions or until al dente. Make sure you reserve 2-4 tablespoons of the pasta water to use later.
In a food processor add all the ingredients for the pesto and blitz to the desired consistency of your pesto. I like mine with a bit of a bite!
In a frying pan, add the olive oil and fry the plum tomatoes on a medium low heat. Season the tomatoes generously with salt.
Turn the heat down to low. Add the single cream, pesto and stir well.
Add the cooked pasta and 1-2 tablespoons of the pasta water. You may or may not need to add more depending on how thin you would like your sauce! Stir well and enjoy fresh from the pan!
