Rigatoni with pesto, charred cherry tomatoes and baby spinach

In a food processor, add the basil, torn so the leaves do not stick out, then whole garlic cloves, pine nuts and Parmesan; top with olive oil and process into pesto. A pestle and mortar works too.

Bring a pot of water to a boil and season generously with salt.

Cook the rigatoni about five to seven minutes until al dente, strain, and lightly coat with olive oil.

Heat a medium saute pan on very high heat, dry, with no oil, and lightly char and blister the cherry tomatoes.

Let the pan cool on low heat for about a minute, add the rigatoni and toss.

Add a dollop or two of the pesto, then the baby spinach; toss briefly so the spinach does not wilt away.

Plate in a bowl and garnish with freshly grated Parmesan or fresh herbs.