Pesto Fettuccine


1 garlic clove
3 tbsp olive oil
I small onion
½ cup slivered almonds
2 cups sliced mushrooms
2 slices cooked streaky bacon, diced
1 tbsp Genoese Fresh Basil PESTO
1 ¼ cups cream
Freshly ground black pepper
Fresh basil
300g cooked fettuccine (or spaghetti)


Boil and drain pasta.
Heat olive oil in a pan – saute garlic and onion (1 min).
Add the almonds, pesto and mushrooms, saute until mushrooms are soft.
Add the bacon.
Add the cream and cook until slightly thickened.
Heat the pasta through and
serve topped with the creamy sauce.
Can be garnished with fresh basil leaves and parmesan.

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