Recipe by Jewels Cooks
"Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps."
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mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
toasted pine nuts
extra-virgin olive oil
freshly squeezed lemon juice
freshly ground black pepper
Parmesan cheese, grated
I changed this with my subs, but I do have to brag that THIS IS SUPER! I used onion instead of the shallot, pecans instead of the pine nuts, and red wine instead of the vegetable broth. It was easy to make, smells delightful, and tastes magnificent! Thanks for the recipe!
Not very pretty, but absolutely delicious. I did not change anything and we loved this recipe! It doesn't seem like enough to serve 6, but it is quite filling; we will probably get 4 or 5 servings out of it served with pasta. The leftovers are also great. I would love to top a nice hot beef sandwich with this stuff. Thanks so much for sharing, Jewels Cooks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 242
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