Roasted Chestnut & Herb Pesto Pasta With Mushrooms
This chestnut pesto pasta is a delightful and flavorful dish that combines the earthy taste of chestnuts with fragrant herbs and rich Parmesan cheese. Aromatic basil, parsley, and mint bring a freshness to the dish, while the chestnut mushrooms add a hearty and savory element. Tossed with al dente pasta, the pesto coats each strand beautifully, creating a satisfying and delicious meal.
— Constant Cookbook
Ingredients
- 100g cooked chestnuts
- handful each basil, parsley and mint , leaves only
- 50g Parmesan , grated, plus extra to serve (optional)
- 2 garlic cloves
- 150ml rapeseed oil
- 500g dried pasta
- 1 tbsp olive oil
- 250g pack chestnut mushrooms , quartered
Instructions
- Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.
- Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 582 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 70 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.2 milligram of sodium
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