Pesto Linguine w/mushrooms & Pistachio

May 30, 2018
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Photo by Sonam Nayar
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 2-4
Author Notes

This 20 minute recipe makes for a quick meal that is simple to cook after a long day of work! Originally, I wanted to create this recipe with pine nuts but could not find them at Trader Joes. Despite my disappointment, I suppose everything happens for a reason---the substitute achieved a unique flavor and texture that surprised me. The simplicity of this recipe shows that food can be celebrated in a way that is tension free and allows you to gather, be completely present, and fixate on each others' stories of the day...truly culinary affection. —Sonam Nayar

What You'll Need
  • 1 tablespoon Vegetable Oil
  • 1/2 Onion
  • 1 tablespoon Minced Garlic
  • 1 teaspoon Oregano
  • 1 cup Cremini Mushrooms (sliced)
  • 1 cup Linguine Pasta
  • 1/3 cup Basil Pesto
  • 1 handful Pistachio Nutmeats
  • 1/4 cup Shredded Parmesan Cheese (Optional)
  1. In a pot, cook the linguine in boiling water for 5 minutes until al dente.
  2. Cooking Instructions: In a pot, cook the linguine in boiling water for 5 minutes until al dente. Begin by chopping half of the onion and heating oil on medium high in a skillet. Saute the onion until golden and lower the heat to medium. Follow by adding garlic, oregano, and mushrooms and cooking for 5-6 minutes. Remove from heat.
  3. Combine the pasta, mushrooms, and pesto in the warm pot. In a mortar and pestle, grind the pistachio and garnish desired amount onto pasta.
  4. Finish by also topping with Parmesan cheese if you would like. Serve and enjoy!

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