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–+ servings

Chef Petrina Peart's Pesto And Linguine

Servings 4
Author Chef Petrina Peart

Ingredients

For the pesto
  • 1/2 to 3/4 cups oil
  • 1 to 1 1/2 cups chopped basil
  • 1/4 cup toasted pine nuts 
  • 3 cloves garlic 
  • 3 tbsp parmesan cheese (vegetarian) or Nutritional Yeast (vegan) 
  •  pinch crushed red pepper flakes 
  •  salt and pepper 
For the pasta
  • 1 box  linguine (any pasta you like) 
  • 1 package  king trumpet mushrooms
  • 1/4 to 1/2 cup  heavy cream (or plantbased milk) 

Instructions

For the pesto
  • In a blender or food processor, blend together until mixture is smooth. Set aside for sauce. 
For the king trumpet mushrooms
  • Scored and seared king trumpets mushrooms using the 10 and 2 grill mark method. Slice each king trumpet mushroom in half vertically (from tip to stem).
  • Once halved, place mushroom at the 2 o’clock position and begin slicing diagonally from mushroom tip to stem all the way down the mushroom (on the flat side). Then turn the mushroom where the tip faces the 10 o’clock position and repeat the slices. Scored diamonds should appear on our mushrooms. Do this for all your trumpets. 
  • Season mushrooms with salt and pepper. Heat oil in skillet to sear mushrooms. When oil is hot, place mushrooms in skillet, scored side down. Cook until golden brown, then remove from skillet. Serve on top of pesto and pasta. 
For the pesto cream sauce
  • Heat cream/milk in a sauce pan with 1 cup of pesto. Heat until simmer (do not boil) and serve over boiled pasta. 
Optional Garnish:
  • Pearl onions halved and seared. Peel onions and cut in half. Sear with oil, salt and pepper
  • Chives
  • Basil leaves
  • Edible flowers - Nasturtium flowers or leaves adds a nice spice.
  • Vegan or meat-based sausage.
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