arugula  pesto  with   mushrooms

              This dish is earthy, rich, buttery and unforgettable. 

​Makes about 4 servings

For the Pesto
4 oz or about 4 cups of fresh arugula
1 small garlic clove
1 teaspoon of fresh lemon juice
1/4 cup or more of avocado or olive oil
1 teaspoon of salt

For the mushrooms
1 lb of fresh cremini mushrooms (chanterelles, royal trumpets or portobellos are fine too)
1/.2 teaspoon of salt
​1/4 teaspoon of pepper
1 tablespoon of butter
1 tablespoon of avocado or olive oil

Additions
1 lb box of penne or thick spaghetti
1/4 cup or more of fresh grated parmesan cheese

First let's work on the pesto. Place the arugula in either in a food processor or a tall vessel as I have done here. Add in the garlic clove, salt, lemon juice and the oil of your choosing. The lemon helps the pesto retain it's color and adds brightness to the flavor. 

Blend the pesto until smooth and pour it into a bowl. Place a little oil on top of the pesto until you are ready to use it. This will also keep it from browning.

Slice the mushrooms thinly and set them aside.

I am using penne for this dish but I also like thick spaghetti. Just be sure to cook the pasta al dente. While the pasta cooks you can work on the mushrooms. Add in the butter and oil to a skillet on medium heat. Throw in the mushrooms, salt and pepper. Cook the mushrooms until all of the liquid has evaporated and the mushrooms have browned. About 10-15 minutes.

Once the pasta is done drain the water out and let it sit aside for a few minutes. If the pasta is too hot when you toss it with the pesto, the pesto itself may lose it's color and flavor. So it's important to let the pasta cool down for a few minutes. Then you can add in the pesto, mushrooms and fresh grated parmesan cheese. Serve immediately.

Beautiful and delicious...