Roast the pine nuts in a pan without fat until golden brown, take them out. Wash the fillets, dab dry. Fry in hot oil for 6-7 minutes on each side until golden brown. Season and keep warm
Wash the tomatoes, dab dry and fry them in hot frying fat. Remove. Add 1/8 l water and cream to the cooking fat and simmer for about 5 minutes until slightly thick.
Meanwhile cook the pasta in plenty of boiling salted water for about 8 minutes until al dente
Stir the pesto into the sauce, season with pepper and possibly a little salt. Cut the meat open. Drain the pasta. Serve with tomatoes, pesto cream and meat. Sprinkle with pine nuts and garnish with basil