Ingredients

The following ingredients have 5 Servings
  • 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
  • 1/4 cup grated or shaved Parmesan cheese
  • salt, pepper, and fresh parsley for topping
  • 1 cup walnuts
  • 1 1/2 cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
  • 1/2 to 3/4 cup shredded Parmesan cheese
  • 1/4 cup olive oil
  • 1 clove garlic
  • juice of 1 lemon
  • salt and pepper to taste

Instruction

  • 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. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
  • Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.