ROASTED CHESTNUT & HERB PESTO PASTA WITH MUSHROOMS

Roasted chestnut & herb pesto pasta with mushrooms image

This seasonal pesto is a good way of using up any herbs that are knocking around the kitchen

Provided by Good Food team

Time 25m

Number Of Ingredients 8

Ingredients

100g cooked chestnut
handful each basil, parsley and mint , leaves only
50g parmesan , grated, plus extra to serve (optional)
2 garlic cloves
150ml rapeseed oil
500g dried pasta
1 tbsp olive oil
250g pack chestnut mushroom , quartered

Steps:

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 rapeseed 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 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.

Nutrition Facts : Calories 582 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium