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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps. Ingredients:
2 tablespoons butter |
1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered |
1 shallot, chopped |
1 cup toasted pine nuts |
1/4 cup extra-virgin olive oil |
1/4 cup vegetable broth |
3 cloves garlic, chopped |
1 tablespoon freshly squeezed lemon juice |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup parmesan cheese, grated |
Directions:
1. Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
2. Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
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