Instead of basil pesto, try cilantro, sun-dried tomato or mint pesto in this easy recipe. Serves 4.
MUSHROOM FETTUCCINE
12 oz dry fettuccine, cooked and drained
2 Tbsp olive oil
1 lb sliced fresh mushrooms
1 cup chopped red onion
2 cloves garlic, minced
1/2 cup prepared basil pesto sauce
1/4 tsp salt
? Grated Parmesan cheese (optional)
1/4 cup toasted pine nuts or chopped walnuts
Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Sauté mushrooms and onions for 4 to 5 minutes or until lightly browned. Reduce heat and stir in garlic, pesto and salt; heat until warm.
Add drained pasta and toss to coat well; Serve hot or at room temperature. Garnish with cheese, if desired, and pine nuts.
