Mushroom pesto with whole wheat pasta

Dee-lish!

Throw about 10 mushrooms in the food processor, followed by a couple handfuls of pine nuts, the last roasted salted cashews (and the salt left at the bottom of the deli container), and a couple tablespoons or so of chopped chives. Add olive oil and a couple fist-fulls of grated parmigiano reggiano. Adjust ingredients to taste. Add enough olive oil so that it’s not too paste-like but not runny, either–like hummus.

Cook pasta, drain, then toss with the pesto in the pot. Garnish plated pasta with chopped chives.

We had this with Bonny Doon’s Riesling to Live (and milk for the little guy). Our toddler loved the pasta and finished his whole bowl with much enthusiasm.

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s