Bring a pot of water to a boil and add a big pinch of salt. 

Add the rigatoni and cook until the noodles are pliable, but not completely soft yet. 

Reserve 1/2 cup cooking water, then drain the noodles and run under cold water until cooled. 

Take a noodle and cut a piece of trout off of the fillet that will fit into it firmly without splitting the noodle. This may take a few times to get right. 

Cut the rest of the fish into the same size strips and stuff into each noodle. 

In a deep skillet, add the oil over medium heat. 

Add the garlic and the tomatoes and cook, stirring, until the tomatoes begin to split and deflate. 

Add the stuffed noodles, the reserved cooking water, and the cream. 

Increase heat to medium-high and continue to cook, stirring, until the noodles are cooked to your liking and the liquid has reduced to a clinging sauce. 

Remove from the heat and stir in the pesto. Try 1/2 cup first, then add more if you think it needs it. Add a pinch of black pepper as well. 

Serve immediately. Enjoy!