Roasted Chestnut & Herb Pesto Pasta With Mushrooms

This seasonal pesto is a good way of using up any herbs that are knocking around the kitchen

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  582

• Protein

  14g

• Carbs

  70g

• Fat

  29g

• Saturates

  4g

• Fibre

  4g

• Sugar

  3g

• Salt

  0.2g

Ingredients

• 100g cooked chestnuts
• handful each basil, parsley and mint, leaves only
• 50g parmesan, grated, plus extra to serve (optional)
• 2 garlic cloves
• 150ml rapeseed oil
• 500g dried pasta
• 1 tbsp olive oil
• 250g pack chestnut mushrooms, quartered

Directions

1. 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). Pour in the rapeseed oil, mix together and season to taste.
2. 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. Serve with some extra Parmesan on top, if you like.

Categories: Courses, Cuisines, Vegetarian