Stuffed pasta baked with pesto cream(Featured Chef Hans @ DeKookbijbel)

Cook the stuffed pasta according to the instructions on the package.

Chop the onion and cut the cherry tomatoes into halves.

Sauté the onion for about 3-4 minutes in a pan with a little olive oil.

Toast the pine nuts in a dry pan.

Drain the water from the stuffed pasta and fry them for a few minutes with the onion.

Add the cream, pesto and tomatoes. Mix everything together and let the sauce warm up and then turn off the heat.

Divide the baked pasta among the plates. Some arugula on top, a twist of fresh pepper and possibly some pine nuts and grated cheese.