Pasta is a store cupboard staple, but adding chestnuts makes this quick and easy recipe so much more interesting.
Ingredients
- 135g pack peeled and cooked chestnuts (we like Merchant Gourmet)
- 2 garlic cloves
- 4 tbsp chopped fresh flatleaf parsley
- 1 tsp lemon juice
- 125ml extra-virgin olive oil, plus extra for frying
- 20g vegetarian Parmesan, finely grated, plus extra for serving
- Large knob of butter
- 250g chestnut mushrooms, sliced
- 350g fusilli pasta
Method
- 1. In a mini food processor, whizz the chestnuts, garlic, parsley, lemon juice and some seasoning to a course paste. Slowly add the oil, then stir through the cheese.
- 2. Heat a splash of oil and a knob of butter in a frying pan over a medium-high heat. Add the mushrooms and fry for 5 minutes until golden.
- 3. Meanwhile, cook the pasta in a pan of boiling water until al dente. Drain and toss with the mushrooms and pesto. Top with Parmesan to serve.
Nutritional info
Per serving: 680kcals, 35.5g fat (7.3g saturated), 15.6g protein, 79.7g carbs, 4.7g sugar, 0.2g salt