Mushroom Pasta With A Chestnut And Grana Padano Riserva Pesto Sauce
- 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
- 1/2 tbsp butter
- 300 g mushrooms roughly chopped
- 500 g linguine
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.
Calories: 835kcal | Carbohydrates: 79g | Protein: 16g | Fat: 51g | Saturated Fat: 8g | Cholesterol: 7mg | Sodium: 132mg | Potassium: 582mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1204IU | Vitamin C: 36mg | Calcium: 125mg | Iron: 3mg