Tuesday, May 4, 2010

Recipe: Parsley Pesto Fusilli with Chestnuts

Bit of a weird recipe, but it's absolutely scrummy, trust me. I've adapted it a lot from a recipe i originally saw in an issue of Delicious ( a food magazine). Again, i like experimenting with other types of pestos. I think the flavour of Chestnuts work so well with the flavour of mushrooms, just delicious. This dish is nice to have with some crusty bread, to mop up the juices. This is hardly a Weightwatchers meal that's for sure!!!

Parsley Pesto Fusilli with Chestnuts (serves 3) £1.39 per portion

2 tbsp olive oil
1 knob butter
250g chestnut mushrooms, sliced
250g dried Fusilli
150g cooked peeled chestnuts, chopped
10g grated parmesan
120ml cream
Chopped fresh parsley (optional garnish)

For the pesto:
40g fresh parsley
1 clove garlic
20g parmesan
45ml olive oil
45ml extra virgin olive oil
Salt, sugar, pepper to taste

1. Put all ingredients for the pesto in a food processor and blend until smooth, set aside.
2. Fry the mushrooms in the oil and butter in a large pan for about 10 minutes, or until soft and slightly browned. Set aside.
3. Boil the Fusilli, 2 minutes less than according to the packet instructions. Drain, reserving 100ml of the cooking liquid.
4. Put the pasta, pesto, pasta liquid, cream, chestnuts and parmesan into the pan with the mushrooms, and put on a high heat until the pasta is fully cooked, and the sauce is thick and creamy (takes about a couple of minutes). Season to taste, with plenty of black pepper, and garnish with extra parsley.

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