Pasta with mushrooms and parsley pesto

Name: Pasta with mushrooms and parsley pesto
Ingredients: 2000 ml water; 1 tablespoon salt for the pasta water; 300 g pasta; 1 tablespoon oil; 3 scallions (45 g); 1 can mushrooms (about 250 g drained) or 250 g fresh mushrooms; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 10 g dill; 30 g parsley; 2 garlic cloves; 1 tablespoon lemon juice; 2 tablespoons oil; 1-2 basil leaves

Pasta/Pizza - Pasta with mushrooms and parsley pesto by Ileana P. - Recipia

Pasta with mushrooms and parsley pesto has a green layer with garlic and lemon, while the mushrooms stay in pieces. Dill goes into the pan, and the fresh pesto clings to the pasta without coating it in a heavy sauce. I serve it warm, with just enough mixing to distribute the pesto. Preparation: 15 minutes. Cooking: 20 minutes. Total time: 35 minutes. Serves: 3. Approximately 520 kcal and 15 g protein per serving.

Ingredients

2000 ml water
1 tablespoon salt for the pasta water
300 g pasta
1 tablespoon oil
3 scallions (45 g)
1 can mushrooms (about 250 g drained) or 250 g fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon ground pepper
10 g dill
30 g parsley
2 garlic cloves
1 tablespoon lemon juice
2 tablespoons oil
1-2 basil leaves

Preparation

1. Bring 2000 ml water to a boil with 1 tablespoon salt. Cook the pasta for 10 minutes, until al dente, then drain. 2. Heat 1 tablespoon oil in a frying pan and sauté the chopped scallions for 2 minutes, until softened. 3. Add the mushrooms, sliced into fairly large pieces, cover the pan and cook for 8 minutes, stirring now and then, until softened. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then stir in the chopped dill. 4. Put the parsley, garlic, lemon juice, 2 tablespoons oil and basil leaves in a blender. Blend until you have a smooth pesto. 5. Toss the pasta with the mushrooms and pesto.

Notes

I serve it with a tomato salad, without any other sauce. I used fresh mushrooms, cut into larger pieces; drain canned mushrooms well before adding them to the pan. Fresh mushrooms may need another 2-3 minutes if they release a lot of liquid, until it reduces. Parsley with thick stems makes the pesto more fibrous, so use the leaves and thin stems. In a small blender, blend the pesto in two batches so whole leaves don't stick to the sides of the container. If you don't have fresh basil, add a pinch of dried basil. Regular pasta contains gluten; for a gluten-free version, use the same amount of certified gluten-free pasta. Store leftovers in a sealed container in the fridge for up to 3 days; the pesto may lose some of its bright green color.