Mushroom pesto with whole wheat pasta


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.

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