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
- Prep: 10 mins
Cook: 15 mins
- Serves 6
- Easy
Ingredients
- 100g cooked chestnuts
- handful each basil, parsley and mint, leaves only
- 50g parmesan, grated, plus extra to serve (optional)
- 2 garlic cloves
- 150ml rapeseed oil
- 500g dried pasta
- 1 tbsp olive oil
- 250g pack chestnut mushrooms, quartered
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.
Method
-
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.
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