Pasta with chestnuts, mushrooms and parsley pesto

Name: Pasta with chestnuts, mushrooms and parsley pesto
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 135g pack peeled and cooked chestnuts (we like Merchant Gourmet); 2 garlic cloves; 4 tbsp chopped fresh flatleaf parsley; 1 tsp lemon juice; 125ml extra-virgin olive oil, plus extra for frying; 20g vegetarian Parmesan, finely grated, plus extra for serving; Large knob of butter; 250g chestnut mushrooms, sliced; 350g fusilli pasta

Published: 31 Jan 10
Updated: 24 May 24

Test kitchen approved

Chestnuts, mushrooms and parsley come together beautifully in this easy, autumnal pesto recipe.

Serves 4
Takes 15 minutes to make, 10 minutes to cook

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Ingredients

135g pack peeled and cooked chestnuts (we like Merchant Gourmet)
2 garlic cloves
4 tbsp chopped fresh flatleaf parsley
1 tsp lemon juice
125ml extra-virgin olive oil, plus extra for frying
20g vegetarian Parmesan, finely grated, plus extra for serving
Large knob of butter
250g chestnut mushrooms, sliced
350g fusilli pasta

Method

In a mini food processor, whizz the chestnuts, garlic, parsley, lemon juice and some seasoning to a course paste. Slowly add the oil, then stir through the cheese.
Heat a splash of oil and a knob of butter in a frying pan over a medium-high heat. Add the mushrooms and fry for 5 minutes until golden.
Meanwhile, cook the pasta in a pan of boiling water until al dente. Drain and toss with the mushrooms and pesto. Top with Parmesan to serve.

Recipe from February 2010 Issue

Nutrition

Nutrition: per serving

Calories: 680kcals
Fat: 35.5g (7.3g saturated)
Protein: 15.6g
Carbohydrates: 79.7g (4.7g sugars)
Salt: 0.2g

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Pasta with chestnuts, mushrooms and parsley pesto

Ingredients

Method

Nutrition

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