Pesto Pasta

Ingredients

2 tbsp extra virgin olive oil

1 small yellow onion, minced

16oz small shaped pasta like ditalini or orzo

4 cups chicken stock

8oz pesto

Grated parmesan

salt, pepper, crushed red pepper to taste

Directions

1. In a large sauté pan over medium heat, add in the olive oil and then the minced onions. Season with salt and pepper and sauté for 3-5 minutes.

2. Add in the raw ditalini pasta. Stir to combine and make sure the pasta is coated in the olive oil. Add some more salt and toast the pasta for 2 minutes.

3. Add in 1 cup of chicken stock at a time and continue stirring every few minutes. This technique is going to allow the pasta to slowly absorb the chicken stock and release some of it’s starch which will make the sauce creamy. Add in the next cup of chicken stock after the first cup is 80% absorbed. Repeat until all 4 cups of chicken stock have been used. Taste the pasta, it should be al dente at this point.

4. Stir in the pesto and incorporate it into the sauce and pasta. Top with parmesan cheese, some salt and pepper to taste and optional crushed red pepper.