Enjoy this delicious vegetarian recipe for farfalle with pesto and wild mushrooms. Easy to prepare, indulgent, and rich in flavors, this recipe will delight the taste buds of both the young and the old.
Bring a large pot of salted water to a boil. Cook the pasta for 11-13 minutes. Drain it, then set it aside. Chop the shallot and garlic. Clean the mushrooms with a damp paper towel, then cut them into quarters.
In a wok or skillet, heat the olive oil over medium-high heat and sauté the shallot and garlic for 1-2 minutes. Add the mushrooms and cook for 5-7 minutes over medium-high heat. Add the pesto to the mushrooms and continue cooking for 1 minute over medium heat.
Tear the salad leaves roughly with your hands. Remove the leaves and chop the parsley. Add the farfalle with mushrooms to the wok or frying pan. Season with salt and pepper and mix well.
To finish, répart the greens onto the plates and place the pasta with mushrooms on top. Garnish with grated cheese and curly parsley.
0 servings
4
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