1.  For the pesto sauce take basil leaves, groundnuts or cashew nuts, 4 garlic cloves, most of the processed cheese and 2 tbsp extra virgin olive oil in a grinder jar and grind. Add another 1 tbsp extra virgin olive oil and grind to a semi coarse paste.
2. To make the pasta dish, heat 2 tbsp extra virgin olive oil in a non-stick pan. Slice the garlic cloves.
3. Add garlic to the hot oil and sauté till golden. Add cherry tomatoes and sauté for 2-3 minutes, pressing the tomatoes a little with the back of the ladle. Add the pasta and toss for 2 minutes. Add ¼ cup water and mix.
4. Add the pesto sauce and mix well. Add cream, salt and crushed peppercorns and toss. Cook for a minute.
5. Serve hot garnished with the remaining processed cheese.

Enjoy your meal!

Total Calories - 214