Pasta with Pesto di Cantarella

  • Ingredients:
  • ribbon pasta – 400 g
  • Pesto di Cantarella – 160g
  • frozen chanterelle mushrooms – 100 g
  • shallot – 1 pc
  • oil – 2 table spoons
  • salt – 1 pinch
  • pepper- 1 pinch



Cook the pasta al dente in slightly salted water with a bit of oil.

Drain, keep it warm.
Cut a shallot finely, fry in a spoon of oil.
Add the mushrooms and fry with the shallot.
Mix it with the pesto and fry together for a few more minutes, until the mushrooms are tender and the sauce is warm.
Season with a pinch of salt and pepper.
Put to a separate pot.
Roast chopped cashew nuts on the same (not cleaned) frying-pan for a moment.
Gently mix the prepared sauce with pasta, to cover it completely.
Heat up for a moment.
Serve hot, sprinkled with roasted nuts and chopped fresh basil.

Bon appétit! :-)
Direct link to the recipe HERE
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