Creamy Pesto Pasta (plus Chicken Alternative)

500g dried pasta of your choice (I used Rigatoni)

2 tablespoons olive oil

3 tsp minced garlic

1 large onion, diced

1 tablespoon sugar

1/2 cup white wine

1 cup (250ml) thickened cream

200g jar basil pesto

1 pinch salt, to taste

pepper, to taste

grated parmesan, to serve

(If you were wanting to add chicken to this dish, here is the marinade recipe):

1/4 cup (60ml) chicken stock

1 cup (250ml) white wine

2 tablespoons dried basil

2 teaspoons dried oregano

2 cloves garlic, crushed

6 boneless, skinless chicken breasts, cut into strips

 

(In a bowl, stir together chicken stock, 1 cup white wine, dried basil, oregano and garlic. Stir in chicken pieces. Marinate for at least one hour. Add the chicken just after cooking the onions). 

Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente; about 8 minutes. Drain and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.

 

Heat rest of olive oil in a frypan over medium heat. Stir in onions and garlic. Cook until the onions are soft and translucent. Stir in white wine, sprinkle in sugar. Add pasta and pesto to the frypan, stir in cream and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste. Serve with freshly grated parmesan.

 

Sauce ingredients, simmering.

Added pasta.