Pesto and Pea Pasta (PPP!)

I have made a similar pasta recently, however this time I threw some frozen peas and pinenuts in the mix.

I had two types of pasta to use up in the pantry, so you'll notice the contrasting pasta.

500g dried pasta of your choice

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

1 cup frozen peas

200g jar basil pesto

3/4 cup pinenuts

1 pinch salt, to taste

pepper, to taste

grated parmesan, to serve

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 peas, pinenuts, 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.