Ingredients:

Method:

1 tub of Alberto's Basil Pesto

1 cup of white wine

400 gm of diced chicken thigh

1 onion - diced

2 cloves of garlic - chopped

400 ml pure cream

50 ml olive oil

400 gm of cooked fettuccine

salt and pepper

grated parmesan cheese

In a deep frying pan or wok, heat olive oil and fry the chicken for 5 minutes stirring occasionally and ensuring the chicken is well sealed. Move the chicken to the edges of the frying pan and add the garlic and onions and cook till transparent. Stir in the tub of Alberto's Basil Pesto and cook for a minute or so before adding the white wine. Reduce until the wine is reduced by half then add the cream, stir well, season and leave to simmer for 4-5 min's on a gentle heat. When the sauce is cooked toss in the fettuccine. Serve topped with grated parmesan cheese.

Ingredients:

Method:

250g Alberto's Basil Pesto

500g Fusilli pasta

(any kind really)

300g Ricotta

salt to taste

30g Parmesan cheese,

plus extra to serve over pasta

1- Bring 5 litres of water to the boil and add 1 1/2 tablespoons of salt. Cook the fusilli until cooked (al dente), stirring frequently to prevent sticking.

2- combine the basil pesto, parmesan, and ricotta well with a wooden spoon in a bowl.

3- drain pasta thoroughly and combine with the sauce serve immediately, with extra freshly grated parmesan, if needed.

Ingredients:

Method:

1 container of Alberto's Marinated Eggplant Slices, sliced into small pieces

250g Alberto's basil pesto

salt to taste

90ml of extra virgin olive oil

6 garlic cloves, very finely chopped

1kg vine-ripened tomatoes, peeled, chopped

100g fresh mozzarella, diced

freshly ground black pepper

500g tagliatelle, or fresh egg pasta

1- Warm the olive oil in a large frying pan over a medium-low heat. Add the garlic and saute just until softened, 3-4 minutes. Add the tomatoes and pesto,1/2 teaspoon of salt or to taste, and stir well. Simmer gently until the excess water evaporates, about 15 minutes.

2- Add the sliced eggplant, mozzarella and pepper to taste and toss well. Check the seasoning. Turn off the heat and cover pan for several minutes until the mozzarella is soft and almost melted.

3- Bring 5 litres of water to the boil. Add the pasta and 1 1/2 tbsp of salt. Cook the pasta until al dente, stirring frequently to prevent sticking. Drain pasta toss with sauce, and serve