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Chunky Walnut Pesto Pasta with Sauteed Baby Portobello Mushrooms

Servings 2
Author Emily @ Zen & Spice

Ingredients

  • 2 cups rotini pasta uncooked
  • 1-2 tsp olive oil
  • 8 oz baby portobello mushrooms sliced
  • Shaved parmesan for serving

For the Walnut Pesto

  • 1 cup fresh basil leaves packed
  • 1/2 cup grated parmesan cheese
  • 1/2 cup California walnuts
  • 2 cloves garlic peeled
  • 1/4 tsp salt and pepper each
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp half and half or heavy cream

Instructions

  1. Boil the pasta according to package instructions. Drain and set aside.
  2. In a small saucepan, add the olive oil over medium heat. Add the mushrooms and sautee until wilted. Remove from heat and set aside.
  3. In a food processor, add the basil, Parmesan, California walnuts, garlic, salt and pepper. Pulse while adding the olive oil and cream. Blend on low until the mixture is slightly pureed. I like to leave chunks of walnuts!
  4. Combine the pesto with the pasta and add the mushrooms. Toss to coat. Serve with additional shaved parmesan. Enjoy!