Healthy Travel Cooking with Lins
Added 2021-06-09 11:00:04 +0000 UTCMushroom Pesto Pasta
We have arrived in Italy!
Of course, that includes a first Italian dish. I have to admit, Italian cuisine still has a lot of secrets for me, hopefully we can discover them together. So I'm going to start with a simple dish. Pasta with mushrooms and pesto.
Here we go.
What do you need:
- 500gr mushrooms (I chose a mixture of white mushrooms, oyster mushrooms and Chanterelles)
- 250gr fettuccine pasta
- 1 jar of Pesto Genovese (you can easily make the pesto yourself, but in our airbnb I didn't have a blender. At the bottom of this recipe I will tell you how to do this)
How you make it:
- Cook the pasta: Cook the pasta in a large pan of salted water and olive oil until "al dente".
- When the pasta is almost ready, start the next step. This is important, otherwise the mushroom will become soggy.
- Take a large frying pan and add olive oil, put on a hot fire.
- Add the mushrooms and let it cook for a few minutes.
- Add the pasta to the mushrooms and immediately add the pesto.
- Let the whole thing 'sit' for a minute (on a low fire) and you're done!
Tip: If you are using fresh pesto, add extra olive oil to your pasta once it comes with the mushrooms. This gives extra flavor and ensures a creamy texture.
How To Make Mushroom Pesto Pasta
- Add spinach, basil, grated cheese, pinenuts and garlic to a food processor.
- Blitzed together slowly and briefly, it should resemble a rough paste.
- Pour in the extra virgin olive oil. Add salt and pepper, a squeeze of lemon juice and blitz one more time.
Gustoso!
x Lins
