Fettucine with Creamy Mushroom Pesto

1 bunch basil leaves, washed and leaves removed from stems
2 tbs pine nuts, toasted and cooled
1/2 cup good olive oil plus more for the mushrooms
1/2 clove garlic
400g button mushrooms, thinly sliced
50g unsalted butter
300ml cream
500g fettuccine
Parmesan cheese, to serve

Place the basil, pine nuts and garlic in the food processor. Process until smoothly combined. Slowly pour the olive oil through the food processor funnel while the motor is running. For this recipe we want quite an oily pesto, you may need to add a little more oil.

Place the butter and oil in a frying pan on high heat. Add the mushrooms and fry on high undisturbed for 5 minutes, you want the mushrooms to soften and get crisp. Make sure the mushrooms don’t burn.

Meanwhile, cook the pasta according to the packet instructions.

Once the mushrooms have cooked, pour the cream over the mushrooms, remove the frying pan from the heat and stir to combine. Allow to sit for 10 minutes.

Add the pesto to the creamy mushrooms and heat on low to warm through.

Once the pasta is cooked, drain and rinse and tip into a serving bowl.

Pour the sauce over the pasta.

Serve in individual bowls and sprinkle over parmesan cheese.