Porcini Mushrooms Egg Noodles With Basil Pesto Sauce

1. 1

   Fill a pot with water and bring it to a boil.

2. 2

   Add salt and cook the noodles for 2 minutes.

3. 3

   In the meantime, chop the fresh pistachios and brown them in a pan with a little extra-virgin olive oil.

4. 4

   In another pan, heat the pesto sauce with a little cooking water, then drain the noodles and add them.

5. 5

   Stir fry for one minute until the noodles have absorbed the sauce, then serve immediately with the chopped pistachios and parsley garnish.

6. 6

   Variant with Mushrooms: Brown in a pan some Edendum Porcini mushrooms, add the pesto sauce with a little cooking water, then proceed as above.

* Per serving · 4 servings · Values may vary.