Serving Size : 8
Preparation Time :0:20
1 jar Four Brother's Creamy Pesto
1 chopped onion
4 sliced fresh mushrooms
dash of pepper
2 tablespoons Parmesan cheese
dash of parsley
dash of basil
1 tablespoon olive oil
1 lb No.13 Linguini
Place big pot of water on stove on high.
In separate sauce pan spread olive oil over bottom and turn burner to medium heat. Add onions and mushrooms. Fry for about 3 minutes, until somewhat tender. Dump in sauce and spices and Parmesan cheese. Turn burner to simmer.
Meanwhile your pot of boiling water should have had a chance to come to a boil. Now break linguini in half (unless you like slopping sauce all over your face when you eat). Toss in linguini noodles making sure that they do not go into the pan all in the same direction. If you have had problems with sticky pasta in the past try adding some oil to the boiling water (tablespoon or so). More or less continuously stir the pasta to prevent sticking and ensure even cooking. When pasta seems floppy, bite into a piece to test its "al denteness". When noodles are done to your satisfaction drain off water and dump pasta onto plates.
Spoon sauce over noodles. Serve immediately.
This dish goes well with a green vegetable or even an orange one (like carrots) - no brown vegetables, please.
Best beer in this case is something fancy with a bouquet, either a Red Wolf or a Killian's Red, baring those a Pabst will do.
No. 13 and Pasta | Italian Wines