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Recipes
October 2008

Mustard Greens Pesto on Pasta with Shiitake Mushrooms and Smoked Mozzarella

By Sarah BlacklinPhotography by Sian Kennedy

5.0

(2)

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Recipe information

  • Yield

    6 Servings

Ingredients

PESTO

1

/2 cup plus 1/3 cup olive oil

1

/4 cup pecans

2

garlic cloves, peeled, quartered

2

tablespoons balsamic vinegar

1

/4 cup grated Parmesan cheese

3

cups (loosely packed) coarsely chopped mustard greens

MUSHROOMS AND PASTA

8

tablespoons (1/4 stick) butter

1

pound fresh shiitake mushrooms, stemmed, thinly sliced

1

tablespoon chopped fresh sage

1

/4 cup dry white wine

1

pound fusilli (spiral-shaped pasta) or rotelle

1

/2 cup coarsely grated smoked mozzarella cheese (about 2 ounces)

Need to make a substitution?

Preparation

  1. PASTA

    Step 1

    Blend 1/2 cup oil, pecans, and garlic in processor until finely chopped. Add vinegar, then Parmesan; process to blend. Add mustard greens alternately with remaining 1/3 cup oil in 2 additions each; puree until almost smooth. Season pesto with salt and pepper. Transfer to small bowl. DO AHEAD Can be made 6 hours ahead. Cover; chill. Let stand at room temperature 1 hour before using.

  2. MUSHROOMS AND PASTA

    Step 2

    Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sage and sauté just until mushrooms wilt, about 3 minutes. Add wine and sauté until mushrooms are tender, about 5 minutes. Season to taste with salt and pepper.

    Step 3

    Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add pesto and mushrooms; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with smoked mozzarella cheese and serve.

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