Tuesday, May 17, 2011

Fettuccini with creamy pesto and white wine

This is a creation I made for friends last weekend. It's inspiration is from two dishes I saw, one in a Woman's Weekly and the other while flicking through the menu of a local restaurant.

Mushrooms (about 4 medium sized)
Peas (about a cup)
Spring onions (half a bunch)
Garlic (2 cloves)
Pesto (2-3 tablespoons)
White wine (about a cup)
Cream (about a cup)
Pepper (maybe a teaspoon)
Salt (a few good grinds)
Shaved parmesan to serve

In a pan, fry mushrooms with a little butter until golden brown
Add garlic and spring onions, stirring a few times before adding wine
Simmer for about a minute then add the pesto, cream, salt and pepper
Bring to a simmer and add the peas

Pour over cooked fettuccini, combine well and serve with parmigiano

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