Monday, 4 July 2011

Roasted chestnut and herb pesto pasta with mushrooms

Recipe found here

I used linguine as the pasta for this, which is one of my favourites.

Usually I dislike getting out the food processor, as it means a lot of fiddling and washing up to do, and usually a lot of mess, but making my own pesto was oddly satisfying. And having it taste like pesto in the end was a real boon! Having said that, it lacked the tang and punch of shop-bought pesto, which is probably to do with A) my parmesan being rather weak and B) the presence of the chestnuts.

Chestnuts are sweet, and the pesto very smooth tasting with a nutty sweetness not usually present. Also I didn't have quite enough olive oil, so the texture overall with the chestnuts was rather firm. It tasted good though, and I think benefitted from the addition of extra herbs. It was just different to what you would be used to.

I love mushrooms in any form, so not much to say there. I don't think I made any changes to this recipe, except being more generous with the basil than the other herbs. All in all it was enjoyed and I would make it again.

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