It's not all that often that I cook pasta, but when I do it surely is a comfort. Coming as it does in so many shapes and sizes and varieties, the possibilities for pasta are endless, and if you are extra ambitious you may want to make your own fresh pasta at home. I rather cheated here I suppose because I used fresh pasta from the grocery store down the street. No matter, as it didn't spoil the dish in the least. And it's green too and thus a timely post for an easy St. Patrick's Day meal.
Opting out of a tomato based sauce, I went for this fresh pesto sauce with peas and basil. Keep this one in mind for summer when you have an overabundance of fresh basil growing in your herb garden and fresh peas on hand at your local market. The depth of flavors goes so well with sautéed mushrooms, which are pretty much a must for me when I think of pasta for dinner.
This dish is vegan friendly too, if you omit the cheese. I was rather sparing with it myself because I wanted the fresh pesto flavor to shine along with the meaty mushrooms, and I don't think you will be disappointed if you leave it out altogether. Use your favorite pasta because it will taste just as well with any noodle or shell pasta, and feel free to load it up with lots of cheese if that suits your fancy too.
I'm sharing this with Pasta Please, an ongoing monthly event administered by my good friend Jac of Tinned Tomatoes and hosted this month by Jen of Blue Kitchen Bakes. Pesto is the theme this month.
|Linguine with Pea-Basil Pesto and Mushrooms|
|Recipe by Lisa Turner|
Published on March 17, 2013
Pasta tossed with mushrooms and a fresh and delicious basil, pea and walnut pesto
Other pasta creations you are sure to enjoy from Lisa's Vegetarian Kitchen:
Kamut Pasta with Sun-Dried Tomato Sauce
Penne with Indian-Style Tomato Sauce and Mushrooms
Jalapeño and Tomato Macaroni & Cheese
On the top of the reading stack: notes
Audio Accompaniment: Danny Cudd