Ingredients
Units
Scale
- 1 lb tubular pasta (I used funghetto)
- 1/2 cup pine nuts
- 2 tablespoons extra virgin olive oil
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons red wine or red wine vinegar
- 1 1/2 cups frozen petite peas, thawed
- 4 ounces homemade or store-bought pesto
- 1 cup fresh cherry tomatoes, sliced
- 1 bunch basil, chiffonade
- 4 ounces fresh goat cheese, crumbled
- Salt and pepper to taste
Instructions
- Toast the pine nuts: Bake at 350˚F on a baking sheet for 3-5 minutes until golden. Remove from heat and cool on a wire rack.
- Cook pasta to al dente according to box instructions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium high heat. Add mushrooms and cook 7-8 minutes, until softened and juices are released. Add wine, scraping up any browned bits on the bottom of the pan.
- Add garlic, peas and half the pesto and cook 1 minute, until warmed through. Remove skillet from heat.
- Stir in cooked pasta and the rest of the pesto, until coated. Add salt and pepper to taste.
- Top pasta with cherry tomatoes, basil, pine nuts and goat cheese. Serve warm.
- Cook Time: 15 mins