posted by RisaG
* Exported from MasterCook *
Penne with Mushroom Pesto
Recipe By : Cooking Live, Show #9255
Serving Size : 6 Preparation Time :0:00
Categories : Mushrooms Pasta
Amount Measure Ingredient -- Preparation Method
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4 tablespoons extra-virgin olive oil
1 (10 ounce) package fresh white mushrooms -- chopped fine
1 tablespoon Worcestershire sauce
1 tablespoon medium-dry Sherry -- if desired
1 clove garlic -- minced and mashed to a paste
1/4 cup pine nuts
1/4 cup Parmesan -- freshly grated
1/2 cup packed fresh parsley leaves -- washed well and spun dry
1 pound penne rigate -- or other tubular pasta
In a 6 quart kettle bring 5 quarts salted water to a boil for pasta.
To make pesto:
Heat 1 tablespoon oil over moderately high heat in a 10 to 12 inch nonstick skillet until hot but not smoking; saute mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
In a food processor puree mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine.
Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.
Yield: 6 servings
from http://www.foodtv.com busted by RisaG.