Ok you guys, this recipe is one of my all time favvvvorites. I’m never sick of eating this dish, it’s pretty inexpensive and super easy to make. My cousin made it for me once but with vegan style pesto and I have been making it ever since. It’s a perfect mix of all my favorite flavors into one filling & colorful bowl of pasta!!! I’m not sure I’ll ever be able to give up pasta.
To start, I had the basil pesto premade from last week because I like it on/ with so many things. It’s so easy to make & tastes so much better this way. I’ve tried store bought pesto in the past but it really doesn’t compare to homemade.
I’ve been making pesto for so long now I kind of just throw everything in the food processor and blend away.
In my homemade pesto, I use:
1 large container of basil leaves (around 2 cups of tightly packed leaves)
1 tablespoon of minced garlic
1/4 cup of pine nuts
1/2 cup of freshly grated pecorino romano or asiago or parmesan cheese (deli section) Don’t skimp out and get the nasty kraft powdered shakers. Those are filled with yucky fillers.
2/3 cup of extra virgin olive oil
salt & pepper to taste 🙂
Once you have the pesto made and ready to go, the rest pretty much cooks simultaneously and only takes around 20 minutes to make. I would say it can feed a family of 4-5 or leave you with leftovers for the next few days!
I put on a pot of water on the stove first thing to ensure its boiling ASAP. Add salt to water.
Then I add mushrooms to a pan with a tablespoon of extra virgin olive oil and a dash of salt, pepper & garlic powder.
Once the mushrooms start releasing their juicy goodness I drizzle the balsamic glaze all over and continue to sautee them in a pan.
Simultaneously I microwave the sweet baby corn for 3 min, checking half way to give it a little stir.
Around the time the mushrooms & corn are finished cooking, I add the pasta to the pot of boiling water & combine the veggies together in the pan on very low heat to keep them toasty while the pasta cooks.
(please excuse the back porch pictures, my kitchen has the most terrible lighting to show the true goodness of each ingredient)
Once the pasta is finished cooking, I drain, add it back to the pot & stir in pesto
Finally, I combine the veggies & pasta in a large bowl & it’s ready to serve y’all. Quick and easy. Don’t be afraid to top with a lil’ extra cheese, it won’t kill ya. Or meat, if you’re one of those people who just NEED it in every recipe.
The tanginess of the balsamic glazed shrooms, the sweetness of the baby corn, combined with the fresh pesto is SO delicious, it’ll have you going back for seconds.
As always, thanks for reading & stay posted for more xo