Pesto Pasta

Finely mince 100 g cipolla and cook in 28 g olio d'oliva over low heat until soft and translucent, about 5 minutes.

Bring a large pot of salted water to boil and add 134 g pasta.

Cook pasta 1–2 minutes before package time until al dente with a slight chalky core, then drain, reserving 120 ml pasta water.