Pork In Pesto And Cream Sauce With Fetuccine - cooking recipe

Ingredients

750 g mushrooms, halved
5-6 tbsp oil
1.5 kg pork, cut into strips
2 None onions, peeled and finely diced
2 None red peppers, cubed
4-5 tbsp pesto
1 litre vegetable stock
600 g double cream
750 g fetuccine
1-2 tbsp cornflour, mixed with 2 tblsp cold water
2 stems basil, stalks removed and chopped
5 stalks parsley, chopped

Preparation

Heat 2-3 tbsp oil in a Dutch oven and cook the mushrooms over a high heat. Remove the mushrooms from the pan and set aside, in 2 batches, cook the pork over a high heat adding extra oil to each batch. Remove the meat from the pan and cook the onions and peppers for 1 min, return everything to the pan.
Add 1 tbsp of pesto and de-glaze the pan with the stock and cream. Bring to a boil and simmer for about 1 3/4 hours.
Cook the pasta in boiling salted water as per package directions and drain. Add the cornstarch to the Dutch oven and stir, add 2-3 tbsp of pesto and season to taste with salt and pepper. Serve in a bowl, garnished with chopped basil and parsley.