This recipe was originated in my kitchen when I was longing for a light, fast and easy to prepare pasta after a long working day. It turned out so delicious that I wanted to share it with you all. Hope you like it as well.
Cook pasta (as directed on package) in boiling water with 1 tsp salt, uncovered, for about 8 minutes, just before it’s fully cooked, still firm to the bite. Reserve 1 cup from the cooking liquid.
While pasta is cooking, in another pan, over low heat, heat olive oil and add garlic. Stir for 1 minute.
Add ½ of the chopped onion (reserved onion should be all of green part). Stir for 1 minute.
Add crumbled chicken stock+ pesto paste and stir for 1 minute.
Add Almonds and stir for 1 minute.
Add chopped dried tomatoes+ sugar and stir for 1 minute.
Add pasta+ ½ cup reserved liquid. Stir and cover to cook together for 3-5 minutes over low heat just until pasta is done. Add more liquid if sauce dried up.
Add reserved chopped green spring onion and salt to season if required. Stir and transfer to a serving dish.
Sprinkle some parmesan cheese over pasta and drizzle it with little olive oil. Enjoy the meal!
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