penne with mushroom pesto |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Good Ingredients:
4 tablespoons extra virgin olive oil |
1 (10 ounce) package fresh white mushrooms, chopped fine preferably in a food processor |
1 tablespoon worcestershire sauce |
1 tablespoon 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:
1. In a 6 qt kettle, bring 5 qt water to boil for pasta.
2. 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.
3. In a food processor, puree mushroom mixture with garlic, pine nuts, parmesan and remaining 3 tbl oil.
4. Add parsley and blend until parley is chopped fine.
5. (Pesto will keep surface covered with plastic wrap, chilled, 1 week) Cook pasta in boiling water until al dente.
6. Reserve 1 cup cooking water, and drain pasta.
7. In a large bowl, whisk together pesto with 2/3 cup reserved hot cooking water.
8. Add pasta and toss well, thinning pesto if necessary with remaining reserved cooking water.
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