Sunday, February 21, 2010

pesto pasta with mushrooms and peas


1/2 lb. of pasta
olive oil
3/4 cup walnuts, toasted
1 (8 oz) container of mushrooms
1 cup frozen peas
1/2 cup pesto
Parmesan cheese


1. Cook pasta; drain and set aside.
2. Toast walnuts in a dry skillet. Finely chop once cooled.
2. Heat large skillet over medium heat. Add 1 tbsp. olive oil, swirl to coat pan. Saute mushrooms until softened. Reduce heat to low. Add pesto, peas, and walnuts; stir well. Once peas are heated through (only takes a couple of minutes), mix in pasta. Top with cheese.

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