⁠ Black pepper, to taste


  1. Heat oil in a saucepan over a medium heat and add garlic. Cook until lightly browned.
  2. ⁠Add pesto to the saucepan followed by the pasta (dried), chicken stock and milk.
  3. Bring to a boil, stir, cover and reduce to a simmer for two minutes less than packet cooking instructions.
  4. 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. ⁠
  5. Serve with Parmesan and black pepper.