Spinach Basil Pesto Pasta with Mushrooms

1
Joy Hall

By
@rouxcrew

This is my version of a recipe Sunny Anderson cooked on The Chew. Kalamata olives, any nut and any sort of green leafy vegetable will work as substitutes. This makes more pesto than you need for that amount of pasta but we eat pesto on toasted bread, chips, crackers, and put it in a lot of summer dishes. I am very free with garlic and onions, even so, they don't take over this dish.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4, 3 at our house
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 1 bag(s)
    spinach
  • 1 c
    walnut pieces
  • 2 c
    packed basil
  • 5 clove
    garlic
  • 8 oz
    parmesan cheese
  • 1 c
    ripe olives
  • ·
    olive oil
  • ·
    kosher salt and pepper
  • 16 oz
    fettuccine pasta, cooked al dente
  • 3 Tbsp
    olive oil
  • 2 large
    fresh portabello mushrooms stems removed
  • 1 clove
    garlic, chopped
  • 1/2 medium
    onion, chopped
  • ·
    kosher salt and pepper

How to Make Spinach Basil Pesto Pasta with Mushrooms

Step-by-Step

  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.

Printable Recipe Card

About Spinach Basil Pesto Pasta with Mushrooms

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Hashtags: #Summer #Basil #pesto



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