spinach basil pesto pasta with mushrooms

How To Make spinach basil pesto pasta with mushrooms

• 1

  Bring a pot of salted water to a boil, blanch the spinach just till tender, about 1 minute. Drain and get rid of excess water. Put in processor bowl.
• 2

  Heat a dry skillet. Add walnuts and toast, stirring and keeping an eye on them so they don't burn. Add to processor.
• 3

  Add basil, garlic, Parmesan, and olives to processor. Pulse until well blended. Remove the center tube, turn the processor on and drizzle oil in until you get a good consistency. Taste, add salt if needed. Add pepper to taste.
• 4

  Cook pasta according to manufacturers directions.
• 5

  While pasta is cooking, heat oil in a skillet over medium heat. Add onions, lightly sautéing for about 1 minute. Add mushrooms and garlic, cooking till mushrooms are wilted.
• 6

  Pour pasta into a bowl, add mushroom mixture. Add half of the pesto and a ladle of pasta water. Toss. Add more pesto if needed. Top with a few walnuts and freshly grated Parmesan. Serve with rustic Italian bread.
• 7

  Save extra pesto by placing in container and covering with a small amount of olive oil or with plastic wrap on top of the pesto to keep out air which will turn it black. Keep in refrigerator and use as a great dip for bread or crackers, or on other dishes.
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