Method
Make the pesto first to allow the flavours to develop. Roughly chop the cheese and the garlic, and place with the pine nuts in a food processor. Blend until the mixture resembles fine breadcrumbs. Add the basil, oil and a teaspoon of black pepper, and blend again until smooth. Leave aside.
For the baked tomatoes, preheat the oven to 190ºC. Put the tomatoes on a lined baking sheet and drizzle with 2 tablespoons of the olive oil, and the balsamic vinegar. Season with black pepper, and roast for 20 minutes.
To make the croutons, remove the crusts and cut the bread into small cubes. Put enough oil into a frying pan to cover the base. When the oil is hot, place the bread cubes into the pan. Gently turn until golden. Place croutons on kitchen roll to remove excess fat. While the croutons are still warm, toss them in the grated parmesan.
Place the linguine in a saucepan of boiling water, bring back to the boil and simmer for 10 minutes; drain.
Add the linguine and pesto to a pan. Then add the créme fraîche and milk.
Place the linguine and pesto in a circular shape on a plate, and garnish with the baked tomatoes and parmesan croutons.