Pesto Pasta Recipe
with sautéed local mushrooms & tomatoes; finished with parmesan & lemon
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Make the Pesto
In a food processor, combine the basil leaves, pine nuts, garlic, and salt. Pulse until finely chopped. With the processor running, slowly add the olive oil until well blended. Stir in grated Parmesan cheese and set aside.
- 2
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Sauté the Mushrooms and Tomatoes
In a large skillet over medium heat, add a drizzle of olive oil. Add the sliced mushrooms and cook until they are golden brown, about 5-7 minutes. Add the halved cherry tomatoes and cook for an additional 3-4 minutes, until they soften.
- 4
- 5
Serve
Plate the pasta, garnish with additional Parmesan cheese, and serve immediately.
