SPINACH BASIL PESTO PASTA WITH MUSHROOMS

Spinach Basil Pesto Pasta with Mushrooms image

Provided by Joy Hall

Categories Pasta

Time 35m

Number Of Ingredients 14

1 bag(s) spinach
1 c walnut pieces
2 c packed basil
5 clove garlic
8 oz parmesan cheese
1 c ripe olives
olive oil
kosher salt and pepper
16 oz fettuccine pasta, cooked al dente
3 Tbsp olive oil
2 large fresh portabello mushrooms stems removed
1 clove garlic, chopped
1/2 medium onion, chopped
kosher salt and pepper

Steps:

1. Bring a pot of salted water to a boil, blanch the spinach just till tender, about 1 minute. Drain and get rid of excess water. Put in processor bowl.
2. Heat a dry skillet. Add walnuts and toast, stirring and keeping an eye on them so they don't burn. Add to processor.
3. Add basil, garlic, Parmesan, and olives to processor. Pulse until well blended. Remove the center tube, turn the processor on and drizzle oil in until you get a good consistency. Taste, add salt if needed. Add pepper to taste.
4. Cook pasta according to manufacturers directions.
5. While pasta is cooking, heat oil in a skillet over medium heat. Add onions, lightly sautéing for about 1 minute. Add mushrooms and garlic, cooking till mushrooms are wilted.
6. Pour pasta into a bowl, add mushroom mixture. Add half of the pesto and a ladle of pasta water. Toss. Add more pesto if needed. Top with a few walnuts and freshly grated Parmesan. Serve with rustic Italian bread.
7. Save extra pesto by placing in container and covering with a small amount of olive oil or with plastic wrap on top of the pesto to keep out air which will turn it black. Keep in refrigerator and use as a great dip for bread or crackers, or on other dishes.