Wild Mushroom Thyme and Spinach Pistachio Pesto Pasta
Yield: 4 people
Materials
- 450 g spaghetti cooked al dente as per package directions
- 2 tbsp olive oil
- 375 g mix mushrooms Enoki, Cremeni, Shiitake, King Oyster, Black Oyster
- 1 tbsp fresh thyme leaves + extra for garnish
- 1/4 cup dry white wine
- Spinach pesto see below
- 1/4 cup grated Parmigiano Reggiano cheese + extra for garnish
- 3 tbsp fresh lemon juice
Spinach Pesto
- 4 cup spinach
- 2 garlic cloves roughly chopped
- 2 tbsp raw pistachio optional
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
Instructions
- To make pesto, place spinach, garlic and pistachio in a blender or food processor. With the motor running, slowly pour in olive oil and process until finely pureed. Season with salt and pepper and set aside.
- In a large deep saute pan, heat oil over medium high heat. Add mushrooms and thyme and cook a few minutes on each side until golden. Add white wine and cook a few minutes longer until wine slightly reduces and then stir in parmigiano.
- Add cooked spaghetti, pesto, lemon juice, reserved pasta water and gently toss until pasta is well coated.
- Serve immediately garnished with fresh thyme leaves and parmigiano.