Instructions: Put the olive oil into a very hot thick bottomed high sided pan and straight away add the mussels and garlic.

Place a lid on and shake for around 20 seconds it will sizzle furiously.

Then add the white wine.

Replace the lid and leave on the fast heat for about 12 minutes.

This will steam open the mussels (discard any unopened ones).

Add the knob of butter and the parsley and remove from the heat.

Meanwhile cook the beetroot tagliatelle in boiling salted water until al dente. Gently toss the tagliatelle and mussels together until the juices just coat the pasta then check for seasoning and serve with a generous spoonful of pesto on top.

The colours are quite interesting and the mussels and pesto work surprisingly well together so it is definitely worth trying and it is very quick to make.

Serves 4

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