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To prepare Coley and Pesto Pasta, begin by cubing the coley.
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic, and sauté for 3-4 minutes until the onion is softened.
Add the oregano, red pepper flakes, and coley cubes. Cook for 5-7 minutes until the coley is cooked through.
Add the white wine and chicken broth, and bring to a simmer.
Reduce the heat to low and stir in the pesto and cream. Simmer for 3-4 minutes until the sauce has thickened.
Add the cooked pasta and stir to combine.
Sprinkle with Parmesan cheese and season with salt and pepper to taste.
Serve hot, garnished with fresh parsley, if desired.