A savory, earthy pasta dish featuring sauteed mushrooms, olives, feta and a fresh easy pesto sauce.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 minutes
Yield:2 to 41x
8 oz of pasta – I used rotini
8 oz of mushrooms – I used white button mushrooms
1 tbs olive oil
2 cloves of peeled garlic – minced or put through a garlic press.
10 to 12 kalamata olives
2 oz of feta cheese – diced into cubes
1/4 cup pine nuts – toasted
1 cup italian parsley
1/2 cup grated parmesan
1 lemon – juiced – about 2 to 3 tbs
3 tbs olive oil
2 cloves of garlic
8 twists of pepper
Slice mushrooms into thin slices.
Roughly chop olives and set aside.
Dice feta and set aside.
Add parsley, parmesan, lemon juice, olive oil, garlic cloves and black pepper to a food processor and blend until pesto is pureed. I used a small/mini food processor.
Cook pasta as per box instructions.
In a saute pan, saute mushrooms in one tbs olive oil. Let the mushrooms cook, without stirring, over medium high heat for 3 minutes. Then add minced garlic and stir. Continue cooking mushrooms until they are a golden brown.
Add pesto to pasta and toss to combine. Add sauteed mushrooms, olives, feta and pine nuts. Toss to combine and serve.