Sun Dried Tomato Fusilli

Ingredients: 

• Organic Chickpea Fusilli
• 2 cloves garlic, minced
• 1 cup sundried tomatoes
• 250ml double cream
• up to 1/2 cup reserved pasta water
• salt and pepper to taste
• a big bunch of chopped chives or parsley
• parmesan for serving
• 1 onion, large
• 2-3 garlic cloves, minced

Instructions:

1. Sauté the good stuff: Heat a skillet over medium heat. Use a little bit of the oil from the sun-dried tomatoes to sauté the onions,  garlic and sun-dried tomatoes until soft and fragrant, 2-3 minutes.
2. Cook the pasta: Cook the pasta according to package directions.
3. Add the cream; bring to a simmer and eason with salt and pepper.
4. Finish: Stir in the cooked pasta, adding the reserved pasta water as needed to help coat the noodles in the sauce. Finish with chives and Parmesan.