Sauté the vegetables in olive oil until transparent toss in the mussels and cover. Add the white wine and bring to the boil uncovered for a 2 minutes, then pour in the cream and reduce for 1 minute covered, remove mussels and continue simmering uncovered. Reduce until sauté in thickened add the cooked pasta, butter, pesto, parsley and toss. Balance the flavors with seasoning.
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