Ingredients
- ounce spenne pasta
- tablespoon sbutter
- ounce sfresh slice dmushrooms
- 1/4 cup grated or shavedParmesan cheese
- saltandpepper, to taste
- 1/4 cup fresh parsley, for topping
- cup walnuts
- 1/2 cup spacked greens(spinach or basil are great - but keep some basil for a more traditional pesto flavor)
- 1/2 to3/4 cup shredded Parmesan cheese
- 1/4 cup olive oil
- clove garlic
- juice of1 lemon
- saltandpepperto taste
Instructions
- Cook the penne pasta according to package directions. Drain and set aside.
- Toast the walnuts in a small sauté pan over low heat with no butter or oil stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
- Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8 10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
- Divide the pasta between 4 6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.
