How to make it

  • Directions:
  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • Prepare the pesto:
  • In a 10 to 12-inch non-stick skillet heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and 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 cheese, and remaining 3 tablespoons olive oil.
  • Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
  • Prepare the pasta:
  • 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. Serves 6.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    llove this tasty recipe thanks
    Was this review helpful? Yes Flag
  • 22566 9 years ago
    Thank-you for a masterfully captured recipe.


    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Speaking of lovable recipes this is one to cherish with all my heart.
    Yumm factor 10 "my new term"
    Five forks and a smile :)
    Was this review helpful? Yes Flag

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