Ingredients
PESTO
- 1/2 cup plus 1/3 cup olive oil
- 1/4 cup pecans
- 2 garlic cloves, peeled, quartered
- 2 tablespoons balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 3 cups (loosely packed) coarsely chopped mustard greens
MUSHROOMS AND PASTA
- 8 tablespoons (1/4 stick) butter
- 1 pound fresh shiitake mushrooms, stemmed, thinly sliced
- 1 tablespoon chopped fresh sage
- 1/4 cup dry white wine
- 1 pound fusilli (spiral-shaped pasta) or rotelle
- 1/2 cup coarsely grated smoked mozzarella cheese (about 2 ounces)
Description
Mustard Greens And Pecans Replace Basil And Pine Nuts For A North Carolina Take On Traditional Pesto.
Bon Appetit Magazine
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