Yeah I said it. Mushroom. Pesto. And then guess what else I did? I mixed tortellini with spinach penne (gasp!). In this little bowl I served up blasts of flavors coming at us from all directions. It’s not what you think. It’s not like all the flavors worked separate and hit our palate one at a time. Instead, they all worked cohesively to create a surprisingly awesome pasta dish!
Source: Adapted from Epicurious (easily doubled)
10 oz. portabella mushrooms, diced
1 T. Worcestershire sauce
1 T. sherry or dry white wine (optional)
salt and pepper to taste
1/2 tsp. basil
1/4 cup pine nuts
1/4 cup parmesan cheese
1 T. dried parsely
1/2 tsp. oregano
2 garlic cloves, chopped
4 T. olive oil, divided
- Heat 1 tablespoon of oil in sautee pan over medium-high heat. Add garlic and mushrooms, sautee for 1-2 minutes. Add worcestershire sauce and sherry. Stir until mushroom liquid evaporates, 7-10 minutes. Season with basil, salt and pepper.
- Pour pine nuts, parmesan, parsley and herbs into food processor. Add mushroom mixture and any remaining liquid. While the processor is running, add 2 T. olive oil. Process until everything is combined and looks like a pesto. Sprinkle in oregano and salt to taste.
- Mix with your favorite pasta and serve!