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Roasted chestnut & herb pesto pasta with mushrooms

Roasted chestnut & herb pesto pasta with mushrooms

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Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This seasonal pesto is a good way of using up any herbs that are knocking around the kitchen

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal582
fat29g
saturates4g
carbs70g
sugars3g
fibre4g
protein14g
low insalt0.2g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, January 2011

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Overall rating

Rating: 5 out of 5.23 ratings
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