Ingredients:

* 35 cherry tomatoes
* 1 cup egg pastina, uncooked
* 1 cup fresh basil, packed firmly
* 1/4 cup fresh grated parmesan cheese
* 1/4 cup fresh grated romano cheese
* 1 clove garlic
* 1/8 cup pine nuts
* 1/8 tsp salt
* 1/8 tsp pepper
* 4 Tbsp high quality olive oil

Method

Cut the tops of the tomatoes off, remove the pulp/seeds and drain upside down on a paper bag for 5 minutes. Refrigerate. Cook pastina following package directions.Drain.

Prepare pesto by combining fresh basil, parmesan cheese, romano cheese, garlic, pine nuts, salt and pepper into a food processor. Process together until well mixed. With the food processor running, add the olive oil in a thin stream until pesto is smooth. Combine cooked pastina with cup of the pesto and fill the cherry tomatoes. Serve chilled.

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