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Pasta with Pistachio Pesto and Mushrooms

May 17, 2015
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Here is a yummy pasta for Meatless Monday! Delicious pistachio pesto is added for a nutty flavor and the mushrooms add an amazing earthy taste…

Pistachio Pesto

  • 1 cup roasted unsalted pistachios
  • 2 garlic cloves
  • ¼ cup mint, chopped
  • ½ cup parsley, chopped
  • ½ cup extra virgin olive oil
  • ½ cup Parmigiano Reggiano cheese, grated
  • Salt

Transfer the pistachios and garlic to a food processor. Pulse for 30 seconds. Add the mint and parsley. While the processor is on, drizzle the oil in. Add the cheese and salt to taste. Keep aside.

  • 3 tablespoons extra virgin olive oil
  • 3 cups Cremini mushrooms, cleaned and sliced
  • 2 garlic cloves, minced
  • ½ pound pasta cooked al dente, ½ cup pasta water spare
  • Salt
  • ½ cup Parmigiano Reggiano cheese, grated

Heat a large frying with the olive oil. Add the mushrooms and sauté on high heat, stirring constantly for 4 to 5 minutes or till they are golden brown. Add the pasta and stir well. Start by adding ½ cup of the pesto and adjust as needed. Add salt to taste. Garnish with cheese and serve.


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