Last week when I made the Pesto Tortellini Soup I had on my menu, I ended up with 7 ounces minus 1/4 cup of pesto left over. The next night we had Easy Peasy Bean Tacos, which resulted in a half a container of leftover grape tomatoes. The next night (are you liking this painful play-by-play?) I swung by the store on the way home from a playdate and saw a $2 package of fresh fettuccine that inspired me. I grabbed a half pint of cream, a package of sliced mushrooms and went home to throw dinner together as quickly as possible.
The result was a simple and fast recipe that was molto delicioso. The best part? My girls ate ALL of their dinner and then some. And I have another meatless recipe to add to the arsenal.
Creamy Pesto Fettuccine with Mushrooms & Tomatoes
From Jane Maynard, This Week for Dinner
- 9 oz. fresh fettuccine (or whatever past you have on hand)
- 8 oz. fresh mushrooms, sliced
- Couple handfuls of cherry or grape tomatoes, halved
- 2-4 garlic cloves, minced or smashed through a garlic press
- 1/2 pint cream
- Prepared pesto (I used 7 ounces MINUS 1/4 cup since the pesto was leftover from the soup recipe, but I think a 7-ounce package will work just fine…no need to subtract out that 1/4 cup…although you could make the Pesto Tortellini Soup the same week to coordinate!)
- 2 handfuls fresh grated parmesan cheese, plus some for garnish
- 1/2 to 1 teaspoon salt (to taste)
- Olive oil for sautéing
Prepare pasta according to package directions. Drain and drizzle with a bit of butter or olive oil to prevent sticking.
While waiting for water to boil for the pasta, start working on the other stuff. Sauté the mushrooms in a tablespoon or two of olive oil until softened. Add garlic and tomatoes and sauté a few minutes more. Add cream, pesto sauce and salt; simmer to reduce until slightly thickened, about 5 minutes. Add parmesan cheese and stir until melted.
Pour sauce over pasta and serve, sprinkled with fresh grated parmesan cheese and fresh chopped basil if you have it.
A few things I think would be good to add, but I haven’t actually tried yet:
- A shallot sautéed with the mushrooms
- White beans