Pesto Béchamel Pasta

I made this up because I was craving Italian and wanted to make a nice dinner for Bill. It's a definite remake. The béchamel sauce makes it creamy but not too rich.

1 box of angel hair pasta ( I like the protein noodles to make it healthier)
Pesto in a jar ( mine had pine nuts)
Cherry tomatoes
Olive oil
One tablespoon of red wine
Sea salt
Minced garlic fresh or from a jar
1 1/2 tablespoon of flour
1 bouillon cube
Pepper
1 teaspoon Basil
1/2 tsp Cinnamon

Okay so you can't go wrong with these ingredients. I am going to give you the basic framework but you may want to double it.

Make angel hair pasta.
Meanwhile wash and thinly slice the tomatoes. Next heat about 3 tbs of olive oil in a frying pan on medium high. When oil is hot, throw in tomatoes.  Careful not to burn yourself from the oil :) Leave on medium high heat for one more minute and add wine. Sprinkle sea salt on tomatoes. Next, drain pasta and add pesto (look on jar for proportions.) Add 1 Tablespoon of garlic and 1/2 teaspoon of salt.

Heat 2 tablespoons of olive oil in a sauce pan on medium heat. Whisk 1 tablespoon of flour in until all the lumps are out. Next, pour in 1/2 cup of milk whisking continually. Add bouillon cube and spices.

Serve the béchamel sauce in the middle of the bed of pesto noodles with the sautéed tomatoes on top.