Roasted chestnut & herb pesto pasta with mushrooms

Name: Roasted chestnut & herb pesto pasta with mushrooms
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 100 grams cooked chestnut; 1 handful each basil, parsley and mint, leaves only; 50 grams parmesan, grated, plus extra to serve (optional); 2 garlic cloves; 150 milliliters rapeseed oil; 500 grams dried pasta; 1 Tbsp olive oil; 250 grams pack chestnut mushroom, quartered

Roasted chestnut & herb pesto pasta with mushrooms might be a good recipe to expand your main course collection. One serving contains 699 calories, 15g of protein, and 31g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up rapeseed oil, basil, parmesan, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. Users who liked this recipe also liked Fettuccine with Three-Herb Pesto, Black Kale, and Oyster Mushrooms, Pasta with Three-Herb Pesto, and Pasta with Herb-Almond Pesto.

Instructions

Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely).

Ingredients you will need

Chestnuts

Parmesan

Garlic

Herbs

Equipment you will use

Food Processor

Pour in the rapeseed oil, mix together and season to taste.

Ingredients you will need

Canola Oil

Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms.

Ingredients you will need

Mushrooms