1. Sautè garlic in hot oil. When the garlic stops to sizzle but has not yet turned golden brown, stir in the onion until transparent. 2. Pour in the aligue and cook for two minutes. 3. Pour the milk and the tomato sauce, stir, then cover for five minutes. 4. Turn off the heat, stir and mix in the pesto and salt and pepper. Add sugar if desired. 5. Top on previously cooked and drained linguini or spaghetti, and sprinkle ground parmesan cheese. 6. note: The pesto is a homemade mix of half basil and half parsley processed with a clove of garlic and olive oil. But you can use any bottled pesto if you have one at hand. ---------------------------------------------------------------------------
Nutrition
Ingredients
