Pasta with Mushrooms Olives Feta and Pesto

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1 cup Italian parsley
  • 1 Lemon - juiced - about 2 to 3 tbs
  • 8 oz Mushrooms - i used white button mushrooms

• Condiments

  • 10 Kalamata olives

• Pasta & Grains

  • 8 oz Pasta - i used rotini

• Baking & Spices

  • 8 Of pepper, twists

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 2 oz Feta cheese - diced into cubes
  • 1/2 cup Parmesan, grated

Found on greenvalleykitchen.com

Description

Ingredients

• 8 oz of pasta - I used rotini
• 8 oz of mushrooms - I used white button mushrooms
• 1 tbs olive oil
• 2 cloves of peeled garlic - minced or put through a garlic press.
• 10 to 12 kalamata olives
• 2 oz of feta cheese - diced into cubes
• ¼ cup pine nuts - toasted
• 1 cup italian parsley
• ½ cup grated parmesan
• 1 lemon - juiced - about 2 to 3 tbs
• 3 tbs olive oil
• 2 cloves of garlic
• 8 twists of pepper

Directions

• Slice mushrooms into thin slices.
• Roughly chop olives and set aside.
• Dice feta and set aside.
• Add parsley, parmesan, lemon juice, olive oil, garlic cloves and black pepper to a food processor and blend until pesto is pureed. I used a small/mini food processor.
• Cook pasta as per box instructions.
• In a saute pan, saute mushrooms in one tbs olive oil. Let the mushrooms cook, without stirring, over medium high heat for 3 minutes. Then add minced garlic and stir. Continue cooking mushrooms until they are a golden brown.
• Add pesto to pasta and toss to combine. Add sauteed mushrooms, olives, feta and pine nuts. Toss to combine and serve.