{"id":377,"date":"2010-03-29T18:14:00","date_gmt":"2010-03-29T18:14:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=377"},"modified":"2016-03-17T17:59:42","modified_gmt":"2016-03-17T17:59:42","slug":"spaghetti-with-mushrooms-and-parsley-lemon-pesto","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/03\/spaghetti-with-mushrooms-and-parsley-lemon-pesto\/","title":{"rendered":"Spaghetti with Mushrooms and Parsley Lemon Pesto"},"content":{"rendered":"
\n
<\/a><\/div>\n

 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.
—————————————————————-<\/b><\/p>\n

SPAGHETTI WITH MUSHROOMS AND PARSLEY LEMON PESTO<\/b><\/div>\n
250g spaghetti<\/div>\n
250g (2 cups) button mushrooms, sliced<\/div>\n
1 tablespoon olive oil<\/div>\n
<\/div>\n
Parsley Lemon Pesto<\/b><\/div>\n
2 cups fresh flat-leaf parsley
1 garlic cloves, peeled<\/div>\n
1 teaspoon finely grated lemon zest
juice of half a lemon<\/div>\n
3\/4 cups walnuts (chopped) or pine nuts<\/span>
1\/3 cup  olive oil<\/span>
salt to taste<\/span><\/span><\/div>\n
<\/div>\n
Serves 2<\/span><\/span><\/div>\n

——————————————————-<\/span><\/span>
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. <\/span><\/span> <\/span><\/span><\/p>\n

Cook spaghetti according to instructions. <\/span><\/span>Drain the spaghetti. <\/span><\/span>

<\/span><\/span>
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. <\/span><\/span><\/span><\/span><\/p>\n

Toss mushrooms and pesto into the spaghetti. Transfer to plates and serve immediately. <\/span><\/span><\/p>\n

\"How<\/a>\"\" <\/span><\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

 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 aRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1037,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[24,4,27,9,8],"tags":[],"class_list":["entry","author-Anja","post-377","post","type-post","status-publish","format-image","has-post-thumbnail","category-dips-and-spreads","category-gluten-free","category-pasta","category-vegan","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-65","jetpack-related-posts":[{"id":162,"url":"https:\/\/anjaschwerin.com\/food\/12\/pesto-rice-with-feta\/","url_meta":{"origin":377,"position":0},"title":"Pesto Rice with Feta","author":"Anja","date":"December 17, 2011","format":false,"excerpt":"I feel slightly hesitant to post this recipe as a recipe, because it's so simple: brown rice with pesto, arugula leaves and a sprinkle of crumbled feta and toasted seeds. 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