Penne, Pesto, Moules

Pasta with fresh Pesto and Mussel Meat

Serves 4


  • 400g (14 oz) small shelled mussels 
  • 60ml (4 tbsp) olive oil, plus a couple of extra splashes
  • 1 bunch fresh basil leaves
  • 100g (4 oz) parmesan cheese, grated
  • 1 garlic clove 
  • 150g (6 oz) pine nuts, toasted 
  • Sea salt and ground black pepper
  • 450g (1 lb) penne pasta


  1. Using a food processor blitz the basil leaves, parmesan, garlic and pine nuts with the olive oil until the pine nuts break up. Scoop out to a small bowl and leave to one side
  2. Cook the penne according to the package directions.
  3. When the penne are nearly ready, reheat the mussels in a frying pan with another good splash of olive oil. Do not overcook - you are only reheating them.
  4. Drain the cooked pasta, stir in the fresh pesto and the mussels, season and serve immediately. 
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