Some of you great individuals who are on this site right currently are seeing this image and simply KNOWING.
You're realizing that you and me and those rich splashed mushrooms on pasta with a stacking spoonful of flavor-pressed hearty vibed pecan pesto – we all, we simply have a place with one another. Kumbaya for eternity.
Some of you great individuals, sadly, are curious about this sort of sustenance bewitchery. You've decided not to be separated of Team Mushroom (??) and right presently you're taking a gander at those lil 'shrooms and you're enticed to jolt straight for the slopes – like the broccoli slopes or something or something progressively ordinary. As a matter of fact, presumably progressively like the no-vegetable slopes. Your mouse is now climbing to that little red x since you figure you don't care for mushr-WAIT STAHHPPP. I comprehend that mushrooms can appear somewhat peculiar, yet plz.
Be sane with yourself.
These are not your normal mushrooms.
Basic Mushroom Penne with Walnut Pesto – made with simple fixings like Parmesan cheddar, entire wheat penne, mushrooms, garlic, and margarine. Veggie lover.
INGREDIENTS
for the pasta
8 ounces penne pasta (I like to use whole wheat)
4 tablespoons LAND O LAKES® European Style Super Premium Butter
16 ounces fresh sliced mushrooms
1/4 cup grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping
for the walnut pesto
1 cup walnuts
1 1/2 cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
1/2 to 3/4 cup shredded Parmesan cheese
1/4 cup olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste
INSTRUCTIONS
Cook the penne pasta according to package directions. Drain and set aside.
Toast the walnuts in a small saut̩ pan over low heat with no butter or oil Рstir 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.
NOTES
Nutrition is for 6 servings including pesto.
This recipe is high in fat primarily because of the walnuts, butter, and Parmesan cheese. If you’re looking to lighten it up a little bit, I’d start by omitting the Parmesan cheese.
For more detail : http://bit.ly/2G9vkbB
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