Mushroom Pasta With A Chestnut And Grana Padano Riserva Pesto Sauce
Servings: 6
Calories: 835kcal
Ingredients
Pesto
- 80 g (1.33 cups) flat leafed parsley including stalks
- 180 g cooked chestnuts
- 40 g Grana Padano Riserva cheese finely grated
- 2 garlic cloves
- 1/2 lemon juice squeezed
- 280 ml extra virgin olive oil plus extra for frying
Remaining
- 1/2 tbsp butter
- 300 g mushrooms roughly chopped
- 500 g linguine
Instructions
To make the pesto
- Place parsley, chestnuts, cheese, garlic and lemon juice into a food processor and blitz.
- Pour in the olive oil while the machine is running, scraping down the sides when needed.
- Season the pesto with salt and pepper to taste.
To make the dish
- Boil the pasta in plenty of salted water according to packet instructions.
- While the pasta is cooking, fry the mushrooms in a little olive oil and the butter, with a pinch of salt over a medium heat, with the lid on. Sautee for around 5 mins until the mushrooms are soft and brown and there's still some mushroom juice in the pan.
- Turn off the heat, add all the pesto to the mushroom pan and combine until you have a smooth and silky sauce.
- When the pasta is al dente, drain it and add the pasta to the pesto pan.
- Thoroughly combine so all the pasta is coated in the pesto and mushroom sauce and serve into warmed bowls immediately.
- Serve with a drizzle of olive oil and extra gratings of cheese.
Nutrition
Sodium: 132mg | Calcium: 125mg | Vitamin C: 36mg | Vitamin A: 1204IU | Sugar: 4g | Fiber: 4g | Potassium: 582mg | Cholesterol: 7mg | Calories: 835kcal | Saturated Fat: 8g | Fat: 51g | Protein: 16g | Carbohydrates: 79g | Iron: 3mg