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Prep time
5 minutes
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Cook time
15 minutes
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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
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Ingredients
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1 tablespoon
Vegetable Oil
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1/2
Onion
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1 tablespoon
Minced Garlic
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1 teaspoon
Oregano
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1 cup
Cremini Mushrooms (sliced)
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1 cup
Linguine Pasta
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1/3 cup
Basil Pesto
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1 handful
Pistachio Nutmeats
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1/4 cup
Shredded Parmesan Cheese (Optional)
Directions
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In a pot, cook the linguine in boiling water for 5 minutes until al dente.
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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.
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Combine the pasta, mushrooms, and pesto in the warm pot. In a mortar and pestle, grind the pistachio and garnish desired amount onto pasta.
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Finish by also topping with Parmesan cheese if you would like. Serve and enjoy!
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