Simple Mushroom Penne with Walnut Pesto

• penne pasta↗8 ounce
• butter↗4 tablespoon
• fresh sliced mushrooms16 ounce
• grated or shaved Parmesan cheese0.25 cup
• salt and pepper, to taste
• fresh parsley, for topping↗0.25 cup
• walnuts↗1 cup
• packed greens (spinach or basil are great - but keep some basil for a more traditional pesto flavor)↗1.5 cup
• to 3/4 cup shredded Parmesan cheese0.5 cup
• olive oil↗0.25 cup
• clove garlic↗1
• juice of 1 lemon↗1
• salt and pepper to taste

Step-by-step instructions

1. 1

   Cook the penne pasta according to package directions. Drain and set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.