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This light and flavorful dish is perfect for a hot day, and all you need is a handful of foraged Chanterelles to make it happen!
If you find yourself with less of a bounty after a forage, Chanterelle mushrooms make for a great topping on all sorts of dishes. With the heat and humidity building the last few weeks, we wanted to enjoy a lighter pasta meal that can be served cold.
Chanterelle Pesto Pasta
What You'll Need:
*For homemade pesto be sure you have a blender!*
Chanterelle mushrooms
Pasta of your choice
1 tbs butter
2 tbs olive oil
2 cups basil
3 cups spinach
2 tbs sunflower kernels
1 tbs minced garlic
Grated parmesan cheese
Ground black pepper
What To Do:
This easy dish will take less than 20 minutes to make!
First sauté your chanterelle mushrooms! Use medium heat, a tbs of butter, and stir/sauté for 10 minutes BUT REMEMBER ➡️ *if your mushrooms are wet be sure to dry sauté before adding any butter*
Next - boil your pasta! We used a pre-made chicken/mozzarella tortellini.
Lastly - whip up your homemade pesto! We use our little BlendJet to combine the olive oil, basil, spinach, sunflower kernels, minced garlic, parmesan, and black pepper.
Now dish it all up - sprinkle with any leftover parmesan & sunflower kernels, and enjoy!
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