If you have ever tried making pesto at home you know the flavor is left entirely to the freshness of the ingredients. Pesto is a food enhancing ingredient that will come out horribly if you skimp out on quality ingredients and instead choose to use poor quality ones.
As they say garbage in, garbage out. Traditionally, pesto is always made with the ingredients previously listed and they remain the staple ingredients to a successful pesto.
No one ever said these ingredients could not be switched a little which is how this recipe from Pinch of Yum came to be. In this pasta recipe, the pesto is made with walnuts instead of pine nuts so you retain the nutty flavor except the walnuts add a really unique flavor.
The pesto is then paired with sauteed mushrooms, asparagus, and penne pasta creating an explosion of flavor.
Check out the recipe below and let us know what you think. The recipe has been modified from the original Pinch of Yum.
Ingredients
For the Pasta
- 8 ounces penne pasta (I like to use whole wheat)
- 4 tablespoons LAND O LAKES® European Style Super Premium Butter
- 16 ounces fresh sliced mushrooms
- ¼ cup grated or shaved Parmesan cheese
- 1 bunch baby asparagus (optional)
- salt, pepper, and fresh parsley for topping
For the Walnut Pesto
-
1 cup walnuts
-
1½ cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
-
½ to ¾ cup shredded Parmesan cheese
-
¼ cup olive oil
-
1 clove garlic
-
juice of 1 lemon
-
salt and pepper to taste
Instructions
- Cook the penne pasta according to package directions. Drain and set aside.
- Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
- Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown.
- Trim the asparagus by removing anywhere between 1/2 to 1 inch of the woody white (the bottom). Cut the asparagus into 2-inch pieces and add to the pan. Stir the mushrooms and asparagus for 2 minutes allowing the asparagus to cook while still being slightly al dente.
- Add the penne pasta to the pan along with 3-4 tablespoons of the walnut pesto. Quickly stir the ingredients so the pesto is not heated for too long, otherwise, it will turn brown.
- Right before plating, stir in parmesan cheese. Adjust seasoning with salt and pepper as needed.
Recipe source: Pinch of Yum
Photo source: Phamfatale
