New recipes

Mustard Greens Pesto on Pasta with Shiitake Mushrooms and Smoked Mozzarella

Mustard Greens Pesto on Pasta with Shiitake Mushrooms and Smoked Mozzarella


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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.

Reviews Section