Fettuccine with Basil Pesto

Ingredients

Pasta

• 200 g pasta
• 200 g mushrooms (optional)
• 200 g cooking cream
• 2 chicken stock cubes
• Salt
• Black pepper
• 2 tbsp butter and 1 tbsp vegetable oil

Pesto

• 1 cup basil leaves
• 1/4 cup toasted almonds, pine nuts or walnuts
• 1/4 cup grated parmesan
• 1/2 cup olive oil
• 2 large garlic cloves

Method

1. Cook the pasta in half a liter of water with the stock cubes for the time on the packet.
2. Put all the pesto ingredients in a food processor and blend until smooth yet slightly coarse.
3. Heat the pan with the oil and butter and fry the mushrooms until soft (or chicken), then add the pesto and fry briefly, then the cream, salt, pepper and a cup of the pasta water. Add the pasta and toss well, adjusting the salt and pepper. Top each plate with fresh parmesan and basil leaves.

Notes

You can use chicken breast, skip the mushrooms, or use any pasta shape.