Pesto Pasta

Ingredients

• 2 cups fresh basil leaves (packed)
• 1/2 cup shredded parmesan (or this vegan parmesan)
• 2 tablespoon fresh lemon juice
• 2 medium clove garlic
• 1/4 cup pine nuts
• 6 tablespoons olive oil
• 8 oz. pappardelle pasta
• 8 oz. Bella mushrooms (sliced)
• 2 tablespoons olive oil
• 1/2 teaspoon salt (separated)
• 10 oz. cherry tomatoes (halved)
• 2/3 cup pesto (or vegan pesto)
• 2 tablespoons pasta water
• grated parmesan (for topping)

Steps

1. 1

   First, follow the directions in our homemade pesto post to make the pesto. Note that this recipe calls for 2x the pesto in that post so that it yields around 2/3 cup. Set aside.

2. 2

   Next, bring a large pot of salted water to a boil and add the pasta to the pot. Stir periodically so the pasta does not stick together.

3. 3

   Meanwhile, heat a large skillet pan over medium/high heat. Add olive oil.

4. 4

   When olive is fragrant add the cherry tomatoes to the skillet and sprinkle them with ¼ teaspoon of salt. Toss the tomatoes in the olive oil and let them cook for 2-4 minutes or until excess tomato water has evaporated.

5. 5

   Add mushrooms to the skillet and sauté for 5-6 minutes or until brown.

6. 6

   Set aside ¼ cup of pasta water before straining the water from the pasta when the pasta is cooked to al dente. Set pasta aside.

7. 7

   Next, add the pesto and 2 tablespoons of the pasta water to the skillet with the tomatoes and stir until all the ingredients are combined.

8. 8

   Heat the pesto until it is just before boiling. If you would like a saucier pasta, add an additional 2 tablespoons of pasta water to the pan.

9. 9

   Add pasta to the skillet and toss the pasta with the pesto and tomatoes. Sprinkle with the remaining ¼ teaspoon of salt.

10. 10

    Serve with grated parmesan cheese and enjoy.