Green Pesto Pasta

Ingredients for Pasta:

  • 2 cups pasta of choice
  • 1 tablespoon olive oil, plus small knob of butter
  • ½ cup mushrooms, sliced
  • 1 tablespoon pinenuts
  • 1 eschalot
  • 1 bunch asparagus, cut into slices (discarding tough ends)
  • 1 cup broccoli flowerets
  • 1/2 cup snow peas (mangetout), sliced

Ingredients for Pesto Sauce:

  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 3 tablespoons pine nuts
  • 6 tablespoons grated parmesan or pecorino cheese
  • 1/3 cup olive oil


Pesto PastaTo make Pesto Sauce, combine basil, garlic, pine nuts and cheese in a food processor.  Gradually drip in olive oil until sauce reaches desired consistency.  Season with salt and pepper.

Place pesto sauce in a serving bowl.  You probably will not need the whole batch, so freeze some for later use.

Bring 2 pots of water to the boil, one larger one for pasta and one for green vegetables.

Cook pasta according to packet directions and drain.  Toss pasta through pesto sauce.

Meanwhile, in a large frypan, begin to saute eschalot in olive oil/butter mix.  After a couple of minutes, add pinenuts and cook gently until beginning to brown.  Add mushroom slices, stir to combine and remove from heat.

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