Mushroom and pesto pasta

Oh basil, how I love thee. Your aroma is the epitome of grassy freshness; you have the power to awaken and transform many a savory dish, cocktail, and even dessert. And just a little goes a long way, so I must ask - why do grocers insist on selling such ginormous bunches of you, especially when your life cycle is oh so short? *Le sigh*

I recently bought a huge bunch of basil in preparation for this recipe post. I used a few leaves for the dish and then found myself wondering about what to do with the rest. Determined not to let it turn brown on me, I went ahead and made pesto (using The Kitchn’s recipe). And then I had a flashback.

While visiting my cousin Marina in Paris last year, she made a simple mushroom and pesto pasta dinner for us during one of the nights that we stayed in. I’m not sure if I was particularly hungry that evening, if French champignons are vastly superior, or if the magic of Paris just amplifies any experience, but this fuss-free pasta really stood out to me. Being in possession of all this homemade pesto was the perfect opportunity to recreate the dish chez moi.

(Yield: 4 servings)

Ingredients:

3/4 lb short-cut pasta, like farfalle, penne or gemelli
1 tbsp olive oil
1 tbsp butter
10 oz sliced cremini mushrooms
3 tbsp basil pesto (I used The Kitchn’s recipe. Storebought will work too - I recommend Giovanni Rana brand.)
2 oz grated or shaved Parmesan cheese, plus extra for serving
Salt + freshly ground black pepper

Procedure: Bring a large pot of salted water to a rolling boil for the pasta. In the meantime, place a large skillet over medium heat and add olive oil and butter. Once butter is melted and gently bubbling, add mushrooms. Cook for about 7 min, stirring occasionally. Once the mushrooms are well-browned, season with pinches of salt and pepper, and take off heat. By then the water should be boiling. Cook the pasta until al dente and set aside 1/4 c pasta cooking water before draining. Transfer drained pasta to the skillet with mushrooms and add reserved pasta water, pesto and cheese. Stir to combine. Taste and re-season if necessary. Serve warm or at room temperature.