Recipes
Photo by Emily Sterne
Maitake Fettuccine with Basil-Macadamia Nut Pesto
Episode 809: Maitake Mushrooms & Italian Basil
Serves 4
Ingredients
5 cloves of garlic
½ cup toasted macadamia nuts
1 bunch Italian basil, save a few leaves for garnish
½ cup shaved Parmesan Reggiano, save a bit for garnish
1/4 cup extra virgin olive oil
1 head of maitakes, florets and stems peeled and sliced
1 pound fettuccine pasta, cooked al dente
extra virgin olive oil for cooking
Directions
In a food processor fitted with blade combine: garlic, nuts, basil and cheese. With machine running slowly add the oil until all combined, taste for seasoning. In a pan coated with oil, sauté maitakes until soft. Add pasta and pesto to the pan and toss to combine. Serve with a garnish of shaved cheese and basil.
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