Recipe: Pesto and Shiitake Pasta
Serves 4
4 oz. fresh shiitake mushrooms, chopped
1/2 lb pasta
1 Tbsp plus 1/2 tsp salt
3 cups basil leaves – packed
1/2 to 3/4 cup plus 2 Tbsp sunflower or olive oil
3 Tbsp pine nuts or to taste
2 cloves of garlic
3/4 cup parmesan or friesago cheese Bring 2 or 3 quarts of water to boil. Add 1 Tbsp salt and pasta and boil till al dente. If the toppings aren’t yet done, you may leave the pasta in cooking water to keep warm, but turn off the heat when pasta is still firm