20 mins active prep time, 4 servings
Ingredients (included in delivery)
- 400g dried linguine
- 2 cups continental parsley leaves
- 50g walnuts
- 40g parmesan, shaved
- 200g button mushrooms, sliced
- 2 clove of garlic
- 1/2 lemon, juiced
- 2 tsp lemon zest
- 100g rocket leaves
Indredients (pantry items)
- 150ml olive oil
What you'll need
1. Cook the linguine
Cook the linguine in a large saucepan of boiling water for approximately 5-6 minutes. Drain, reserving a few tablespoons of the cooking water, and return to the pan.
2. Create the pesto
Meanwhile, pulse the parsley, walnuts, parmesan, garlic, lemonzest and olive oil in a food processor to a course puree.
3. Sauté the mushrooms
Sauté the mushrooms over a medium heat until soft.
4. Combine the pesto and pasta
Add the pesto and the pasta, along with the reserved cooking water to the pan, toss to combine.
Serve hot with extra parmesan and fresh rocket leaves on top.