Pasta with chestnuts, mushrooms and parsley pesto
-
Easy
- February 2010
-
Serves 4
-
Takes 15 minutes to make, 10 minutes to cook
Chestnuts, mushrooms and parsley come together beautifully in this easy, autumnal pesto recipe.
Nutrition: per serving
- Calories
- 680kcals
- Fat
- 35.5g (7.3g saturated)
- Protein
- 15.6g
- Carbohydrates
- 79.7g (4.7g sugars)
- Salt
- 0.2g
Advertisement
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
Advertisement
Method
- 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.
- 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.
- 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.
Advertisement
Rate & review
Rate
Reviews
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter