400g Fresh fettucine
300g chicken breast
1 tablespoon crushed ginger
2 cups chopped mushrooms
1 cup cashews
2 tablespoons olive oil
1 tablespoon sweet chilli sauce
2 tablespoons Genoese Classic Basil Pesto
2 tablespoons parmesan cheese
Salt and pepper

Slice the chicken breast, sauté in a little oil till cooked through. Set aside.
Saute mushrooms, cashews and ginger in the olive oil till the cashews are golden,
add chilli and Genoese Fresh Basil Pesto.
Toss through freshly cooked pasta with chicken and parmesan cheese.

Serve immediately. Serves 4.

1.5 kg beef eye fillet (in one piece)
30 g butter
1 tablespoon olive oil
250 g pasta
¾ cup chopped black olives
2 tomatoes, peeled, chopped
8 canned artichokes, quartered.
2 tablespoons parmesan cheese
200 g GENOESE TAPENADE

Remove any excess fat from beef. Heat butter and olive oil in pan. Add beef, cook over high heat, turning often, until browned all over. Place on rack over baking dish, brush with about 1/4 cup GENOESE Tapenade. Bake in moderately hot oven
20 mins or until tender. Cook pasta in boiling water until 'al dente', drain. Combine pasta, olives, tomatoes, artichokes and the GENOESE TAPENADE in a bowl and mix well. Place pasta mixture onto serving plates, top with sliced beef, sprinkle with cheese. Serve with fresh salad. Serves 6.

2 cups pasta
2 cups diced cucumber, peeled and deseeded
1 cup chopped tomatoes
1 cup sour cream
2 teaspoons Genoese Dill Pesto
Salt and Pepper to taste

Cook pasta in boiling salted water until the pasta is al dente.
Drain and rinse in cold water. Transfer the pasta to a large bowl.
In a separate bowl mix together the sour cream, Genoese Dill Pesto, salt and
pepper and set aside.

Mix the cucumbers and tomatoes into the pasta, pour in the sour cream/pesto mixture and mix thoroughly.
Cover and refrigerate at least one hour but preferably overnight. Stir just before serving.

4 small potatoes
12 sheets filo pastry
5 tablespoons Genoese Cilantro Pesto
4 fillets of fish, carefully boned
30g butter
Salt and Pepper
Olive oil for brushing filo pastry

Cook the potatoes in their skins in a pan of boiled salted water for 15-20 mins
or until just cooked

Preheat oven to 200° C / 400F/ gas 6

Peel potatoes and slice crosswise into4. Brush 3 sheets of filo with olive oil and arrange overlapping but at angles to each other. Lay potatoes in a row across the centre and put a teaspoon of Pesto on each slice.

Put the fish on the top, season with salt and pepper and fold the pastry over, wrapping loosely as if making a parcel

Put on an oiled baking tray. Make three more parcels the same way, transferring them to the baking tray when done. Brush all over with melted butter.

Bake for 20 minutes until the filo is puffed up and golden.

4 white fish fillets
4 tablespoons fresh breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons Genoese Dill Pesto
1 tablespoon olive oil.

Lay fish fillets on greased foil in a pan suitable for grilling

Mix breadcrumbs, parmesan cheese and Genoese Dill pesto together.
Spread over fish fillets and grill for 5 minutes under a moderate heat until
fish is just cooked.
Garnish with a sprig of fresh dill. Serve with a green salad.
Serves 4

1/3 cup extra virgin olive oil
1 small onion finely sliced
1 teaspoon Sambal Olek Fresh Chilli paste
1 clove garlic, coarsely chopped
500g tomatoes, peeled, seeded and finely chopped
50gm Genoese Sundried Tomato Pesto
400gm penne pasta
1 teaspoon salt

Heat the oil in a pan, add the onion, chilli and garlic, fry for 1 minute.
Stir in the tomato and cook gently for 6-8 minutes. Remove from the heat.
Mix in the Genoese Sundried Tomato Pesto and add salt to taste.
Cook the pasta in a pot of boiling water until al dente.
Drain the pasta and mix in the sauce.
Allow a minute or so for the pasta to absorb the flavours
Serve on a warm plate.

Note. We advise that you experiment first with this recipe to achieve
the required Arrabbiata note (hotness) before presenting this meal to your guests.

Serves 4