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Peppy Pesto Pasta
8 oz Tricolored pasta; such as orzo or short fusilli (twists)
1 tb Olive oil
1 lg Onion; (for 1 cup chopped)
20 Already-peeled baby carrots; (for 1 cup sliced)
1 pk Already-sliced mushrooms; (8 oz.)
2 tb Commercially prepared pesto
1/2 c Shredded Parmesan cheese
Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart (or larger) Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook according to package directions until firm-tender.
Heat the oil on medium in a 12-inch nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cut the carrots into 1/4-inch slices and add them to the skillet. Raise the heat to medium-high.
Add the mushrooms to the skillet and cook until they release their liquid, about 5 minutes. Stir frequently. Remove the skillet from the heat until the pasta is ready.
Drain the pasta and pour it into the skillet with the vegetables. Add the pesto and Parmesan and stir well to coat the pasta. Serve at once. Serves 4.
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