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April 24, 2013
Jewish World Review
Portobellos add a hearty flavor to pasta with pesto
By Linda Gassenheimer
http://www.JewishWorldReview.com | (MCT)
Pesto is an uncooked sauce made with fresh basil, parsley, olive oil and Parmesan cheese. It originated in Genoa, Italy.
Saute some meaty portobello mushrooms and add them to the pesto to complete this flavorful pasta dish in the time it takes to boil pasta.
I accompanied the dish with Roasted Pepper Salad. Roasting red peppers intensifies their flavor and gives them a smoky taste. Making your own are great, but not on my schedule for a weekday meal. I find that canned or jarred roasted peppers work will with this salad.
This meal contains 592 calories per serving with 25 percent of calories from fat.
To buy: 1/4 pound portobello mushrooms, 1 bunch fresh basil, 1 bunch flat leaf parsley, 1 small package washed, Italian-style salad, 1 small package pine nuts, 1 8-ounce can cannellini beans (white kidney beans), 1 small can or jar roasted red peppers and 1/2 pound fresh linguine.
Parmesan cheese, onion, garlic, balsamic vinegar, olive oil, salt and black peppercorns
If you don't have a food processor, finely chop the herbs and garlic by hand, and stir them together with the other pesto ingredients
Any type of washed lettuce can be used for the salad base
Put water for pasta on to boil
Make Mushroom Pesto Pasta
MUSHROOM PESTO PASTA
1 tablespoon olive oil, divided use
- 1/4 pound portobello mushrooms, thinly sliced (2 cups)
- 1/2 medium onion, sliced (1 cup)
- 1 cup fresh basil leaves, washed and dried
- 1/2 cup flat leaf parsley, washed and dried
- 2 medium garlic cloves, crushed
- 1/4 teaspoon salt
- 2 tablespoons water
- 1/4 cup grated Parmesan cheese
- 1 tablespoon pine nuts
- 1/2 pound fresh linguine
- Salt and freshly ground black pepper
Bring 3 to 4 quarts of water to a boil in a large pot.
Heat 1/2 tablespoon of the oil in a small nonstick skillet over medium-high heat. Saute mushrooms and onions for 5 minutes. Meanwhile, combine the basil, parsley, garlic and salt in a food processor, and pulse until chopped. With the processor running, add the remaining 1/2 tablespoon oil and the water. Process until smooth.
Scrape the herb mixture into a large bowl, and stir in the Parmesan, pine nuts and mushroom mixture.
Cook the linguine in the boiling water for 3 minutes, or until it's cooked but still firm. Drain, and toss with the pesto sauce. Season with salt and pepper, to taste. Serve with salad. Makes 2 servings.
Per serving: 390 calories (30 percent from fat), 13.2 g fat (3.2 g saturated, 6.8 g monounsaturated), 8 mg cholesterol, 16.1 g protein, 53.5 g carbohydrates, 4.5 g fiber, 462 mg sodium.
ROASTED PEPPER SALAD
Several leaves of washed, ready-to-eat Italian-style salad
- 1 cup rinsed and drained canned cannellini beans (white kidney beans)
- 1 cup drained and sliced canned roasted red peppers
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- Salt and freshly ground black pepper
Arrange salad leaves on 2 dinner plates. In a small bowl, toss the beans, peppers, olive oil and vinegar together. Add salt and pepper to taste.
Spoon over lettuce. Makes 2 servings.
Per serving: 202 calories (13 percent from fat), 3.0 g fat (0.5 g saturated, 1.7 g monounsaturated), no cholesterol, 10.9 g protein, 34.9 g carbohydrates, 8.6 g fiber, 20 mg sodium.
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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)
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© 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.