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Ingredients
PESTO
- 1/2 cup plus 1/3 cup olive oil
- 2 garlic cloves, peeled, quartered
- 2 tablespoons balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 3 cups (loosely packed) coarsely chopped mustard greens
MUSHROOMS AND PASTA
- 8 tablespoons (1/4 stick) butter
- 1 pound fresh shiitake mushrooms, stemmed, thinly sliced
- 1 tablespoon chopped fresh sage
- 1 pound fusilli (spiral-shaped pasta) or rotelle
- 1/2 cup coarsely grated smoked mozzarella cheese (about 2 ounces)
Recipe Preparation
PASTA
Blend 1/2 cup oil, pecans, and garlic in processor until finely chopped. Add vinegar, then Parmesan; process to blend. Add mustard greens alternately with remaining 1/3 cup oil in 2 additions each; puree until almost smooth. Season pesto with salt and pepper. Transfer to small bowl. DO AHEAD Can be made 6 hours ahead. Cover; chill. Let stand at room temperature 1 hour before using.
MUSHROOMS AND PASTA
Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sage and sauté just until mushrooms wilt, about 3 minutes. Add wine and sauté until mushrooms are tender, about 5 minutes. Season to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add pesto and mushrooms; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with smoked mozzarella cheese and serve.
