Even though parsley  is in season all year round, I declare it to be my personal spring herb. I find its tart flavor very fresh and invigorating, just what you need after a long sleepy winter. In Mark Bittmann’s ‘How to Cook Everything”, I found a recipe of parsley pesto (which I didn’t use). However, he suggests the combination of mushrooms with parsley pesto. And that was the birth of this flavorful light dish.
I decided to freshen up the parsley pesto with some lemon. I browned mushrooms in a little olive oil, coated them with the pesto and spread another spoonful over some spaghetti. A lovely vegetarian meal, good for lunch or a quick dinner.

250g spaghetti
250g (2 cups) button mushrooms, sliced
1 tablespoon olive oil
Parsley Lemon Pesto
2 cups fresh flat-leaf parsley
1 garlic cloves, peeled
1 teaspoon finely grated lemon zest
juice of half a lemon
3/4 cups walnuts (chopped) or pine nuts
1/3 cup  olive oil
salt to taste
Serves 2

For the parsley lemon pesto, combine all ingredients in a food processor and blend until it becomes a fine paste. Add more olive oil if it seems to dry or crumbly. Season with salt. 

Cook spaghetti according to instructions. Drain the spaghetti.

In a pan, heat one tablespoon of olive oil over medium heat. Brown the sliced mushrooms for about 5-7 minutes. They should keep a bit of a bite to it. 

Toss mushrooms and pesto into the spaghetti. Transfer to plates and serve immediately. 

How To Cook Everything: Simple Recipes for Great Food 

1 Comment

  1. Made this and it was brilliant! Thanks for the simple yet delicious recipe xx

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