Here we are with another delicious treat for all of you.
It’s been a while since the last time I cooked pasta. And I love it so much… I should do it more often.
Today I did linguine with mushrooms “pesto”, green peas, sun-dried tomatoes and toasted pine nuts.
It’s so smooth and full of flavor guys – this mushroom “pesto” could become one of my favorite recipes.
The name linguine means “little tongues” in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette. A thinner version of linguine is called linguettine.
Linguine originated in Genoa and the Liguria region of Italy.
The “pesto” is fairly easy to prepare. You just need to sautee the mushrooms with some onions and garlic, and season with salt and pepper. When the mushrooms are fully cooked you have to transfer them into a blender with some hot water added and some toasted pine nuts. Blend everything until super smooth and taste it. If it needs any seasoning adjustments – feel free to do it.
Here’s the recipe with the ingredients list.
- For the pesto:
- 300 gr mushrooms
- ½ onion
- 1 clove of garlic
- vegetable oil
- salt, pepper, toasted pine nuts
- For the rest of the sauce
- 200 gr green peas
- 5-6 sun dried tomatoes (finely chopped)
- a sprig of fresh rosemary
- 200 gr linguine
- Start cooking your linguine (8-10 minutes)
- Sautee all the "pesto" ingredients for about 5-6 minutes and season well with salt and pepper
- Add to a blender with a handful of pine nuts and blend until smooth
- Now you can start cooking the green peas in a hot pan with some oil, seasoned with salt and pepper
- After 3-4 minutes you can add the sun dried tomatoes and the "pesto"
- Turn off the heat and finish cooking your pasta
- When the pasta is cooked, toss it into the sauce for a minute and serve with some toasted pine nuts sprinkled on top
Thanks for being with us today – see you soon!