Not just whole wheat rotini pasta – in it is leftover caramelized onions, pesto that was in the fridge and the remnants of a bottle of Argentinian Malbec swished around with some water. Not so boring now, eh?
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Little Ninja Chef 
I’m not sure the delicate flavors in Pesto can survive the tannins in Malbec grape wine. Try with a more delicate wine, if you use wine at all. I don’t know what your preparation was, but it would make sense to me to caramelize the onions — finely chopped — from scratch, deglaze with small amount of delicate wine — or try maybe even a *good* cognac — reduce it to syrup and *then* add pesto and the pasta. Pesto at the very end, so you don’t hurt it.
You are right about the Malbec flavour in general, but there was about a teaspoon left in the bottle so I threw it in to barely scent it, and the meal was a smorgasbord of leftovers and “things left in fridge.” I like the idea of the cognac in the onions!