Total Time
1hr
Prep 45 mins
Cook 15 mins

Good

Ingredients Nutrition

Directions

  1. In a 6 qt kettle, bring 5 qt water to boil for pasta.
  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. In a food processor, puree mushroom mixture with garlic, pine nuts, parmesan and remaining 3 tbl oil.
  4. Add parsley and blend until parley is chopped fine.
  5. (Pesto will keep surface covered with plastic wrap, chilled, 1 week) Cook pasta in boiling water until al dente.
  6. Reserve 1 cup cooking water, and drain pasta.
  7. In a large bowl, whisk together pesto with 2/3 cup reserved hot cooking water.
  8. Add pasta and toss well, thinning pesto if necessary with remaining reserved cooking water.

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