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Heat oil in a saucepan over a medium heat and add garlic. Cook until lightly browned.
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Add pesto to the saucepan followed by the pasta (dried), chicken stock and milk.
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Bring to a boil, stir, cover and reduce to a simmer for two minutes less than packet cooking instructions.
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Increase heat slightly and add milk powder, peas and sundried tomatoes. Cook for an additional 2 minutes, or until liquid is absorbed and sauce is creamy.
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Serve with Parmesan and black pepper.