Fettuccine with mushroom pesto
Instructions
Braise the mushrooms with garlic and oil; season with salt and pepper and sprinkle with parsley.
In a blender put the Basil, pine nuts, mushrooms and blend rapidly dropping crude oil.
Condirvi the pasta not too drained.
Ingredients and dosing for 4 persons
- 300 g of dough egg fettuccine, dry type
- 400 g of mushrooms
- 1 clove of garlic
- 4 leaves of basil
- 1 handful of chopped parsley
- 1 handful of pine nuts
- Olive oil extra virgin
- Unrefined sea salt
- Pepper