Simple Mushroom Penne with Walnut Pesto

• Vegetarian

• Produce

  • 1 clove Garlic
  • 1 1/2 cups Greens, packed
  • 1 Lemon, Juice of
  • 16 oz Mushrooms, fresh

• Pasta & Grains

  • 8 oz Penne pasta

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 4 tbsp Land o lakes european style super premium butter
  • 3/4 cup Parmesan

Found on pinchofyum.com

Description

Ingredients

• 8 ounces penne pasta (I like to use whole wheat)
• 4 tablespoons LAND O LAKES® European Style Super Premium Butter
• 16 ounces fresh sliced mushrooms
• ¼ cup grated or shaved Parmesan cheese
• salt, pepper, and fresh parsley for topping
• 1 cup walnuts
• 1½ cups packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
• ½ to ¾ cup shredded Parmesan cheese
• ¼ cup olive oil
• 1 clove garlic
• juice of 1 lemon
• salt and pepper to taste

Directions

• Cook the penne pasta according to package directions. Drain and set aside.
• Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
• Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
• Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.