“Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.” – Sophia Loren
Pasta is my meal savior. I love them all, linguine, spaghetti, penne or ziti. I make it at least three times a week because it’s so easy and delicious. This recipe is super easy and you can substitute the veggies if you don’t like mushrooms or tomatoes.
Pesto Sauce
- 1 Bunch fresh basil leaves, washed and dried.
- 4 – 5 Springs of fresh parsley, washed and dried.
- 3 – 4 Cloves of fresh garlic, peeled.
- 1/3 Bar of fresh Parmesan cheese
- Handful of walnuts (I prefer walnuts to pine nuts but you can use those if you like.)
- 1/4 tsp. Salt
- 1/8 tsp. Black Pepper
- 1/4 cup of Extra Virgin Olive Oil
Turn on the food processor with regular blade. Through the feed tube, drop the above ingredients inside. When a smooth paste has been formed, stop the processor and add pesto to the cooked pasta. Serve immediately.
Pasta
- 1 cup of pesto
- 1/4 cup of walnuts
- 2 Tbsp. Extra Virgin Olive Oil
- 1/2 lb. fresh mushrooms, sliced thin.
- 1 tsp. basil
- Salt & fresh pepper
- 1 lb. small ripe plum tomatoes. Seeded & quartered.
- 1 lb. Linguine
Serves 4
Preparation Time: 30 minutes
Cooking Time: 15 minutes
- Prepare pesto as above, set aside.
- Toast walnuts on a cookie sheet in 350-degree oven until lightly browned, about 3 to 5 minutes. Remove and let cool.
- Heat oil in skillet. Add Mushrooms, basil, salt & pepper. Saute, stirring, about 3 minutes or until lightly browned.
- Add tomatoes pieces and saute until just heated through.
- Cook pasta in large pot of boiling salted water, cooked as directed. Drain. Toss pasta with pesto and mushroom mixture.
- Garnish with Parmesan cheese, fresh parsley and nuts. Serve immediately.
I hope you enjoy this recipe. Please let me know if you give this a go!
