Mushroom Penne with Walnut Pesto
Savor a creamy mushroom penne tossed in a rich walnut pesto, finished with fresh Parmesan cheese and parsley.
Ingredients
- 8 ounces penne pasta
- 4 tablespoons butter
- 16 ounces fresh sliced mushrooms
- 1/4 cup grated or shaved Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup fresh parsley, for topping
- 1 cup walnuts
- 1 1/2 cups packed greens (spinach or basil)
- 1/2 to 3/4 cup shredded Parmesan cheese
- 1/4 cup olive oil
Instructions
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Toast walnuts in a dry pan over low heat until fragrant (about 5 min). Combine toasted walnuts, greens, 1/4 cup Parmesan, and 1/4 cup olive oil in a food processor. Pulse until mostly smooth for pesto.
- Heat butter in a wide skillet over medium heat. Add mushrooms and sauté until deeply golden brown (8-10 min).
- Add cooked penne to the skillet with the mushrooms. Stir to combine. Season with salt, pepper, and top with the remaining Parmesan cheese and fresh parsley.
Notes
- Toasting the walnuts is crucial for unlocking their full flavor.
- Use a mix of mushrooms for deeper flavor complexity.
- For a smoother pesto, add a splash of olive oil if needed.
- Don't overcook the pasta; al dente is key! Allergens: Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use a mix of mushrooms for deeper flavor complexity.
- For a smoother pesto, add a splash of olive oil if needed.
- Don't overcook the pasta; al dente is key! Allergens: Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.