For the pesto sauce:
2/3 cups Pine Nuts – crushed
1 cup chopped Parsley
2/3 cups freshly grated Parmesan Cheese
2 cloves of Garlic, crushed
2 tablespoons chopped Basil Leaves
White pepper, to taste
1/2 cup Olive Oil

Preparation:
Heat a large pan and fry together the onions, potatoes in butter. Cook together for about 10 minutes, till potatoes are almost half done and onions are translucent.

Add the chicken stock and milk, and bring to a boil. Lower the heat and simmer for 10 more minutes. Then add the pasta and cook over low flame for another 10 minutes.

Finally add the cream and cook on low heat for 15 minutes more.

Add the chopped parsley, salt and pepper and two tablespoon of pesto sauce.

Serve with garlic bread.