Mushroom, Rosemary and Walnut “Pesto” with Spaghetti

Mushroom, Rosemary and Walnut “Pesto” with Spaghetti

3/4 cup walnuts
1 garlic clove
1/3 cup parsley leaves
1 1/2 tablespoons chopped fresh rosemary
1/2 pounds crimini mushrooms, stemmed and quartered
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper .
1 pound Garofalo* spaghetti

Grated Parmigiano-Reggiano, for Serving

In a food processor fitted with a blade attachment, pulse walnuts, garlic, parsley and rosemary until coarsely chopped. Add mushrooms and pulse until very finely chopped, but not a paste.

Heat oil in a 12-inch skillet over medium-low heat. Add the mushroom mixture, 1 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the mushrooms darken and become fragrant, 5-7 minutes. Set aside in the pan.
Bring a large pot of well-salted water to a boil. Drop spaghetti into the water and cook according to package directions. Reserve 1 cup of pasta water and then drain the pasta.

Put the mushrooms over medium heat. Add 1/4 cup of the reserved pasta water and scrape up any browned bits with a wooden spoon from the bottom of the pan.
Add the spaghetti and toss to coat, adding pasta water, 1 tablespoon at a time, if the sauce seems dry. Serve with grated cheese on the side. Makes 6 servings.

* Brands may vary by region; substitute a similar product.
Mushroom, Rosemary and Walnut “Pesto” with Spaghetti Reviewed by Unknown on 2/29/2020 Rating: 5
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