Pork In Pesto And Cream Sauce With Fetuccine

• 7 13/16 cups mushrooms halved
• 6 tablespoons oil
• 3 5/16 pounds pork cut into strips
• 2 onions peeled and finely diced
• 2 red peppers cubed
• 5 tablespoons pesto
• 4 1/4 cups vegetable stock
• 2 1/16 cups double cream
• 750 g fetuccine
• 2 tablespoons 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 halved, oil, pork, onions, red peppers, pesto, vegetable stock, double cream, fetuccine, cornflour mixed, parsley

Taken from www.yummly.com/recipe/Pork-in-Pesto-and-Cream-Sauce-With-Fetuccine-1408201 (may not work)