0 recipes from contoocook and beyond


4 tbsps. olive oil
l l0 oz. pkg fresh white mushrooms chopped
finely in food processor
l tbsps. worcwestershire sauce
l tbsp. med dry sherry
l garlic clove minced and mashed to a paste with l/4 tsp. salt
l/4 cup pine nuts
l/4 cup grated parmesan
l/2 cup packed fresh parsley washed well and spun dry
l lb. penne
In 6 qt kettle boild water for pasta. Make pesto: In l0 to l2″ nonstick skillet heat l tbsps. oil over mod high heat until hot but not smlijg and saute mushrooms with worcestershire sauce, sherry and s&p to taste, stirring unil liquid mushrooms give off is evaporated and mushrooms begin to brown, about l0 mins. In food processor puree mushroom mixture with garlic, pine nuts, parmesan and remaining 3 tbsps. oil. Add parsley and blend until parsley is chopped fine. Pesto keeps surface covered sith plastic wrap chilled l week. Cook pasta in boiling water until al dents. Reserve l cup cooking water and drain pasta. In large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well thinning pesto if necessary with remaining reserved cooking water.
Serves 6 FoodTV Gourmet Magazine

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