In a food processor, combine and homogenize the following:
- 1-2 cups loose basil leaves + parseley leaves
- 1/2 cup walnuts (I did not have any pine nuts but Bitman says that walnuts are OK)
- 1/2 cup extra virgin olive oil
- 1 clove garlic, minced
- some salt
THE REST OF INGREDIENTS:
1 lb mushrooms, sliced
1 onion, sliced
1 cup frozen peas
2 (9 oz each) packs of fresh pasta
In a large pan, add some olive oil and sautee the mushrooms on high heat until most of water has evaporated. Add the peas and onion, season with salt, black pepper and cayenne pepper and continue cooking until soft.
In the mean time, heat a pot of water and once boiling, add the fresh pasta. Let boil for 3-5 min or until cooked.
Once the pasta is ready, drain and mix with some of the pesto sauce and with the mushrooms.
Sprinkle some shredded pecorino romano cheese and enjoy!