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
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian
- 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.
- 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.
Roasting fresh chestnuts
For this recipe, either buy a pack of vacuum-packed ready-cooked chestnuts, or roast them yourself. Cut a small cross in each whole chestnut and roast at 200C/180C fan/gas 6 for 30 mins. Remove and allow to cool slightly before crushing with the flat side of a knife.
PER SERVING
582 kcalories, protein 14.0g, carbohydrate 70.0g, fat 29.0 g, saturated fat 4.0g, fibre 4.0g, sugar 3.0g, salt 0.2 g
Recipe from Good Food magazine, January 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1039650/
http://www.bbcgoodfood.com/recipes/1039650/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 100.0g cooked chestnuts
- handful each basil, parsley and mint , leaves only
- 50.0g Parmesan , grated, plus extra to serve (optional)
- 2 garlic cloves
- 150.0ml rapeseed oil
- 500.0g dried pasta
- 1.0 tbsp olive oil
- 250.0g pack chestnut mushrooms , quartered
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
Spice up your plums with this simple pud recipe perfect with lashings of custard
5
ratings
Advertisement
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian
Ingredients
- 100.0g cooked chestnuts
- handful each basil, parsley and mint , leaves only
- 50.0g Parmesan , grated, plus extra to serve (optional)
- 2 garlic cloves
- 150.0ml rapeseed oil
- 500.0g dried pasta
- 1.0 tbsp olive oil
- 250.0g pack chestnut mushrooms , quartered
PER SERVING
582 kcalories, protein 14.0g, carbohydrate 70.0g, fat 29.0 g, saturated fat 4.0g, fibre 4.0g, sugar 3.0g, salt 0.2 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
01 January 2011
dbraga rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
16 March 2011
Janneke rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
19 March 2011
MdC BC rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 March 2011
Steffie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 November 2011
sallysparrow commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 December 2011
CSiouxsieC rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
01 May 2012
danielucio rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.