penne with mushroom pesto

1. 1

   In a 6 qt kettle, bring 5 qt water to boil for pasta.

2. 2

   In a 10-12 inch non-stick skillet heat 1 tbl oil and saute mushrooms with worcestershire sauce and sherry, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.

3. 3

   In a food processor, puree mushroom mixture with garlic, pine nuts, parmesan and remaining 3 tbl oil.

4. 4

   Add parsley and blend until parley is chopped fine.

5. 5

   (Pesto will keep surface covered with plastic wrap, chilled, 1 week) Cook pasta in boiling water until al dente.

6. 6

   Reserve 1 cup cooking water, and drain pasta.

7. 7

   In a large bowl, whisk together pesto with 2/3 cup reserved hot cooking water.

8. 8

   Add pasta and toss well, thinning pesto if necessary with remaining reserved cooking water.

* Per serving · 4 servings · Values may vary.

No additional tips available.