Simple Mushroom Penne with Walnut Pesto

Ingredients

• 8 ounces penne pasta
• 4 tablespoons butter
• 16 ounces fresh sliced mushrooms
• 1/4 cup grated or shaved Parmesan cheese
• salt and pepper, to taste
• 1/4 cup fresh parsley, for topping
• 1 cup walnuts
• 1 1/2 cups packed greens (spinach or basil are great – but keep some basil for a more traditional pesto flavor)
• 1/2 to 3/4 cup shredded Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic
• juice of 1 lemon
• salt and pepper to taste

Steps

1. 1

   Cook the penne pasta according to package directions. Drain and set aside.

2. 2

   Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.

3. 3

   Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.

4. 4

   Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.