Linguine with Pesto, Mushrooms & Plum Tomatoes

Pesto Pasta Mushroom Tomatoes
“Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.” – Sophia Loren

Pasta is my meal savior. I love them all, linguine, spaghetti, penne or ziti. I make it at least three times a week because it’s so easy and delicious. This recipe is super easy and you can substitute the veggies if you don’t like mushrooms or tomatoes. 

Pesto Sauce

  • 1 Bunch fresh basil leaves, washed and dried.
  • 4 – 5 Springs of fresh parsley, washed and dried.
  • 3 – 4 Cloves of fresh garlic, peeled.
  • 1/3 Bar of fresh Parmesan cheese
  • Handful of walnuts (I prefer walnuts to pine nuts but you can use those if you like.)
  • 1/4 tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1/4 cup of Extra Virgin Olive Oil

Turn on the food processor with regular blade. Through the feed tube, drop the above ingredients inside. When a smooth paste has been formed, stop the processor and add pesto to the cooked pasta. Serve immediately.

LINGUINE WITH PESTO, MUSHROOMS & PLUM TOMATOESPasta

  • 1 cup of pesto
  • 1/4 cup of walnuts
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1/2 lb. fresh mushrooms, sliced thin.
  • 1 tsp. basil
  • Salt & fresh pepper
  • 1 lb. small ripe plum tomatoes. Seeded & quartered.
  • 1 lb. Linguine

Serves 4

Preparation Time: 30 minutes

Cooking Time: 15 minutes

  • Prepare pesto as above, set aside.
  • Toast walnuts on a cookie sheet in 350-degree oven until lightly browned, about 3 to 5 minutes. Remove and let cool. 
  • Heat oil in skillet. Add Mushrooms, basil, salt & pepper. Saute, stirring, about 3 minutes or until lightly browned.
  • Add tomatoes pieces and saute until just heated through. 
  • Cook pasta in large pot of boiling salted water, cooked as directed. Drain. Toss pasta with pesto and mushroom mixture.
  • Garnish with Parmesan cheese, fresh parsley and nuts. Serve immediately.

I hope you enjoy this recipe. Please let me know if you give this a go!

LINGUINE WITH PESTO

 

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