Pork In Pesto And Cream Sauce With Fetuccine

• 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

1. 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.
2. 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.
3. 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.

mushrooms, oil, pork, onions, red peppers, pesto, vegetable stock, cream, fetuccine, cornflour, basil, stalks parsley

Taken from recipes-plus.com/api/v2.0/recipes/21530 (may not work)