Walnut pesto and mushroom pasta

Walnut pesto and mushroom pasta serves 2

pesto does not have to be exclusively made with pine nuts


  • 60g walnuts, broken into pieces
  • 3 tbsp olive oil
  • 20g fresh basil
  • 30g parmesan cheese, thinly shaved
  • 200g pasta of your choice
  • 1 tsp oil with truffle extract
  • 1 clove garlic, crushed
  • 4 chestnut mushrooms, sliced


  1. Boil the pasta in salted water. While this is cooking, blend the broken walnut pieces, olive oil, basil and parmesan in a food processor. Pulse into it combines into a relatively smooth paste. Season with salt and pepper.
  2. Fry sliced chestnut mushrooms in truffle oil and garlic.
  3. Drain the pasta, and combine with the pesto and mushrooms.

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