- 2 1/2 C dried pasta
- 6 oz pepperoni sausage, sliced
- 1 small red onion, sliced
- 3 T green pesto
- 2/3 C ( 1/4 pint) double (heavy) cream
- 8 oz cherry tomatoes, halved
- 1/2 oz fresh chives
Cook the pasta in large pan of boiling water.
Meanwhile, gently fry the pepperoni sausage slices and the onion together in a frying pan until the onion is soft.
The oil from the sausage will mean you wont need extra oil.
Mix the pesto sauce & cream together in a small bowl.
Add this mixture to the frying pan & stir until the sauce is smooth.
Add the cherry tomatoes & snip the chives over the top with scissors.
Drain the pasta & tip it back into the pan.
Pour the sauce over & mix well, making sure all the pasta is coated.