Recipe for Fettuccine with Porcini Mushroom Pesto
Prepare delicious fettuccine with porcini mushroom pesto, seasoned with fresh basil, pine nuts, and extra virgin olive oil. A rich and flavorful pasta dish, enhanced with the crunchy texture of toasted breadcrumbs. Perfect for a quick yet tasty meal!
Ingredients
- 300 g Egg Fettuccine dry
- 400 g Porcini Mushrooms
- 1 Garlic clove of
- 4 Basil leaves of
- 1 Parsley handful of chopped
- 1 Pine Nuts handful of
- q.b. Olive Oil extra-virgin
- q.b. Sea Salt whole
- q.b. Pepper
Instructions
- Carefully clean the porcini mushrooms, removing any earthy residues and slicing them into not too thin slices.
- In a large pan, heat a drizzle of extra virgin olive oil and sauté the garlic until golden brown.
- Add the porcini mushrooms to the pan and braise them until they are soft and lightly golden.
- Season the mushrooms with whole sea salt and freshly ground pepper to taste, then sprinkle with finely chopped parsley.
- Meanwhile, bring a pot of salted water to a boil to cook the dried egg fettuccine according to the instructions to achieve an al dente texture.
- While the pasta is cooking, prepare the pesto by putting the fresh basil, lightly toasted pine nuts in a pan, and braised mushrooms in the blender; quickly blend while adding extra virgin olive oil in a stream until obtaining a creamy texture.
- Drain the fettuccine, keeping some of the cooking water, and transfer them to the pan with the porcini mushroom pesto, gently stirring to coat the pasta with the sauce.
Notes
For a crunchy and rustic touch, add a final sprinkle of toasted breadcrumbs in a pan with a drizzle of oil until golden brown to the porcini mushroom pesto fettuccine. This addition will give your pasta a pleasant variation in texture that will surprise the palate!