Roasted chestnut & herb pesto pasta with mushrooms
Roasted Chestnut and Herb Pasta with Mushrooms
Roasted Chestnut & Herb Pesto Pasta with Mushrooms
Serves 6
Prep: 10 mins
Cook: 15 mins
This is a delicious quick and easy pasta dish with the unusual flavours of the pesto using Chestnuts and fresh herbs and the taste is fine tuned with subtle seasoning. Courtesy of BBC Good Food - this was a popular choice!
Ingredients
100g cooked chestnuts
handful each basil, parsley and mint, leaves only
50g parmesan, grated, plus extra to serve (optional)
2 garlic cloves
150ml olive oil
500g dried pasta
1 tbsp olive oil
100g cooked chestnuts
handful each basil, parsley and mint, leaves only
50g parmesan, grated, plus extra to serve (optional)
2 garlic cloves
150ml olive oil
500g dried pasta
1 tbsp olive oil
Large Knob butter (optional)
250g pack chestnut mushrooms, quartered
AND THIS IS WHAT YOU DO.....
- Put the chestnuts in a food processor and pulse until roughly chopped.
- Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely).
- Pour in the olive oil, mix together and season to taste.
- Cook the pasta in plenty of boiling salted water, according to pack instructions.
- Meanwhile, heat the olive oil (and butter, if using) in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown.
- When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms.
- Serve with some extra Parmesan on top, if you like.