This pesto pasta with shiitakes and tomatoes is a great summer dish. Easy to make, and done in no time.
By Kim Hamill
The plan was to make pesto pizza on the grill, but the dough dried out and so I made a last minute switch that turned out to be the perfect summer pasta dish. I had it cold the next for lunch and it was delicious that way too.
- 1 lb Fusilli (or any pasta that has some crevaces for sauce to get stuck in)
- Shiitake Mushrooms, sliced
- Grape tomatoes, split in half
- Garlic or garlic scape
- Olive Oil
- Basil Pesto: store bought or easily homemade (see below)
- Cook the pasta in salted water. Leave it a little undercooked as it will cook more in sauce. Drain and set pasta aside.
- Saute mushrooms, tomatoes, and a handful of pine nuts in olive oil with a little garlic or garlic scape. Use the same pan you cooked the pasta in so you have room to add pasta back later.
- Add a heaping spoonful of pesto the mushroom/tomato mixture and continue to saute.
- Add desired amount of pasta to mushroom/tomato mixture.
- Add the rest of the pesto mixture and stir into pasta.
- Throw in a little extra parmesan if desired. Season to taste.
- Enjoy hot, warm, or cold the next day.
- Combine the 1-2 garlic scapes (or 2-3 garlic cloves), ¼ cup of pine nuts, 1 lemon (juice and zest), salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in ¼-1/2 cup of olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in ¼ cup of the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.