8 oz. quinoa pasta elbows
2 3/4 cups chicken broth
1/2 lb. peas
1/2 lb. sungold tomatoes, cut in half
4 tbsp. pesto sauce
1/4 cup half and half
1/4 cup parsley
1 onion minced
1 garlic clove minced
1 tbsp. butter
red pepper flakes
salt
black pepper
saute the onion and garlic in 1 tbsp of butter until opaque.
mix all ingredients together on a medium flame and cook until the pasts is al dente.
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