Live pot ready Mussels with rag pasta and pesto

<span style="color: #46166a;">Live pot ready Mussels with rag pasta and pesto</span>

The fresh, clean flavour of a classic basil pesto and the richness of pasta are magical partners to Kinkawooka Live pot ready Mussels.

• 1 pack Kinkawooka Live pot ready Mussels
• 250gm fresh or dried rag pasta
• a splash of dry white wine
• 50gm butter
• 100gm pesto sauce
• 1/2 bunch torn basil leaves

1 Drain off the liquid in the bag and use the mussels straight away.
2 Cook pasta in a pot of boiling salted water until tender but still has some “bite”, drain and set aside.
3 Cook mussels with a splash of white wine in a pot, lid on, high heat, for 4 mins. Don’t overcook mussels – they’ll loose their soft texture.
4 Remove mussels, add pesto to liquid and stir, add butter and melt, add pasta.
5 Add mussels and torn basil, stir and pour into a hot bowl.
6 Don’t throw away any that are unopened after cooking – prise open and eat!

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