in Italy

Pesto pasta with mushrooms

updated

Spread the love

Ingredients for 4 servings:

  • 25 g basil
  • 50 g tomatoes, dried, pickled in oil, drained
  • 40 g Parmesan
  • 30 g macadamia nuts
  • 1 garlic clove(s), peeled
  • olive oil
  • 400 g mushrooms, cleaned and sliced
  • 300 g spaghetti (fork spaghetti)
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian with homemade pesto

For the pesto, puree the tomatoes, basil, macadamia nuts, Parmesan cheese, and garlic in a tall bowl. Add enough olive oil to create a smooth cream (you can also use the oil from the pickled tomatoes if it’s of good quality). Cook the pasta in salted water according to the package instructions until “al dente” and drain. Heat a little olive oil in a pan and sauté the mushrooms until they have lost most of their water. Mix the pesto with the pasta and stir in the mushrooms at the end. Serve immediately.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ille's hearty radish salad with herring strips

Puszta-style party soup