Penne with mushroom pesto Recipe

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Ingredients:

Serving

4 tbsp extra virgin olive oil
1 (10 oz) package fresh white mushrooms , chopped fine preferably in a food processor
1 tbsp worcestershire sauce
1 tbsp medium- dry sherry
3 cloves garlic, minced and mashed to a paste
1/4 cup pine nuts
1/4 cup fresh parmesan cheese
1/2 cup packed fresh parsley leaves
1 lb penne rigate

Directions:

In a 6 qt kettle, bring 5 qt water to boil for pasta.
In a 10-12 inch non-stick skillet heat 1 tbl oil and saute mushrooms with worcestershire sauce and sherry, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
In a food processor, puree mushroom mixture with garlic, pine nuts, parmesan and remaining 3 tbl oil.
Add parsley and blend until parley is chopped fine.
(Pesto will keep surface covered with plastic wrap, chilled, 1 week) Cook pasta in boiling water until al dente.
Reserve 1 cup cooking water, and drain pasta.
In a large bowl, whisk together pesto with 2/3 cup reserved hot cooking water.
Add pasta and toss well, thinning pesto if necessary with remaining reserved cooking water.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	358.95 Kcal (1503 kJ)
Calories from fat	144.67 Kcal
		% Daily Value*
Total Fat	16.07g	25%
Cholesterol	4.21mg	1%
Sodium	128.62mg	5%
Potassium	83.55mg	2%
Total Carbs	45.18g	15%
Sugars	2.95g	12%
Dietary Fiber	5.6g	22%
Protein	10.81g	22%
Vitamin C	1.1mg	2%
Iron	2.9mg	16%
Calcium	89.3mg	9%

Amount Per 100 g
Calories	337.32 Kcal (1412 kJ)
Calories from fat	135.95 Kcal
		% Daily Value*
Total Fat	15.11g	25%
Cholesterol	3.96mg	1%
Sodium	120.87mg	5%
Potassium	78.51mg	2%
Total Carbs	42.46g	15%
Sugars	2.77g	12%
Dietary Fiber	5.26g	22%
Protein	10.16g	22%
Vitamin C	1mg	2%
Iron	2.7mg	16%
Calcium	83.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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