Sun-Dried Tomato Pesto Pasta with Aligue

Bring a stockpot of water to a boil. Cook pasta according to directions. Set aside.

Meanwhile, in a large sauté pan, sauté garlic in oil until fragrant. Add in aligue. Stir until heated through. Add pesto and stir until combined. Taste before seasoning with vinegar, salt, and ground black pepper to taste.

Stir in olives and once heated through, add cream. Stir to combine.

Toss cooked angel hair pasta with sauce. Serve immediately.

TIP: Taste the pesto and aligue before seasoning, as some store-bought aligue are already seasoned, while sundried tomato pestos are sour-salty.