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.

Serves 2-3

Email this Recipe Watch Video Back to Neil's Recipes