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Mushroom pasta with chestnut pesto

If you have too many roasted chestnuts this is a quick & easy way to use them up! Alternatively use ready-cooked chestnuts sold  in the supermarkets. If you use dairy-free "parmesan"cheese, then this dish will be vegan (and dairy-free). I've also made it with gluten-free brown rice which made it taste even more nutty!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g cooked or roasted chestnuts peeled
  • 2 cloves of garlic
  • 4 Tbsp chopped parsley or basil
  • 1 tsp fresh lemon juice
  • 100 ml olive oil
  • 20 g Parmesan cheese grated
  • 250 g mushroom
  • 400 g pasta

Method
 

  1. Put the chestnuts, parsley, lemon juice and garlic in a blender, then whizz until you get a course paste. Keep on pulsing and gradually add the oil. Then stir in the grated cheese and season with salt and pepper. Set aside.
  2. Finely slice the mushrooms, then heat some oil in a frying pan and sauté them.
  3. Meanwhile, cook the pasta until al dente, following the instructions on the packaging. Drain and mix with the mushrooms and chestnut pesto.
  4. Sprinkle with some extra grated cheese and chopped herbs. Serve warm.