• B0ce8681015ecd8c5589ee70fe355c83

Mushroom Penne W/ Walnut Pesto

vegetarian pasta

Prep
Cook
Serves 6people
Ingredients
8
ozs penne pasta (I like to use whole wheat)
4
tbs butter
16
ozs fresh sliced mushrooms
1/4
cup grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping
1
cup walnuts
1 1/2
cups cups packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
1/2
cup shredded parmesan cheese
1/4
cup olive oil
1
clove garlic
juice of 1 lemon
salt and pepper to taste
Directions
1.
Cook the penne pasta according to package directions. Drain and set aside.
2.
Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
3.
Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
4.
Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

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