Mushroom and Basil Pesto Pasta

Ingredients

• Pasta (12 oz (such as spaghetti or fettuccine))
• Mushrooms (8 oz, sliced (such as cremini or button mushrooms))
• Cherry tomatoes (1 cup, halved)
• Fresh basil leaves (2 cups, packed)
• Garlic (2 cloves)
• Parmesan cheese (1/2 cup, grated)
• Pine nuts (1/4 cup)
• Olive oil (1/2 cup, plus 2 tablespoons for cooking)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving a bit of the pasta water.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, or until they are golden brown and tender. Season with salt and pepper to taste.
3. While the mushrooms are cooking, prepare the basil pesto. In a food processor, combine the basil leaves, garlic, Parmesan cheese, pine nuts, and 1/2 cup of olive oil. Blend until smooth and creamy. If needed, add a little reserved pasta water to achieve your desired consistency.
4. Once the mushrooms are cooked, add the drained pasta to the skillet. Pour the basil pesto over the pasta and mushrooms, tossing well to ensure everything is evenly coated.
5. Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes, just until the tomatoes are slightly softened but still retain their shape.
6. Serve the Mushroom and Basil Pesto Pasta hot, garnished with fresh basil leaves and extra grated Parmesan if desired.