July 29, 2010

Fettuccini with Pesto, Mushrooms and Peas

I have always been a fan of tomato based pasta sauces, but this time I decided to experiment a bit and to make a pesto sauce, and it turned out pretty good. The whole dish took less than 30 min with multitasking so it is perfect for making a quick dinner.

PESTO SAUSE:
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

PROCESS:
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!

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