Chilli Pesto Pasta

Ingredients

• 2 tablespoons olive oil
• 1 brown onion peeled, diced
• 3 clove garlic peeled, minced
• 1/2 cup large red chillies halved, seeds removed, thinly sliced
• 1 tablespoon brown sugar
• 1/2 cup vegetable stock
• 1 cup parmesan cheese grated
• 500 grams fresh fettuccini pasta

Directions

1. In a frypan, heat the oil and sauté the onion and garlic until golden brown. Add the chillies, sugar and stock and simmer for 10 minutes.
2. Transfer sauce and parmesan cheese to a mini chopper and process until smooth.
3. Boil a 4L pot of water on  the stove and cook pasta for 3 minutes. Drain and toss through sauce.
4. Top with extra parmesan cheese and serve immediately.