Pasta with Pistachio Pesto and Mushrooms
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.
