Tarragon Pesto Linguine with Mushrooms & Walnuts

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Pasta: Boil the pasta in a large pot of generously salted water until al dente. Reserve 1 cup of pasta water before draining.Sauté the Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms, season with a pinch of salt and pepper, and cook until golden brown. Turn off the heat and add the cooked pasta to the skillet.Make the Pesto: In a food processor, pulse the garlic and Parmesan until crumbly. Add the toasted walnuts and pulse again. Add the parsley, tarragon, and thyme, and blend until finely minced. With the processor running, slowly pour in 1/2 cup of olive oil and the lemon juice until smooth. Season with salt and pepper.Combine: Stir the pesto and peas (if using) into the skillet with the pasta and mushrooms. Toss well, adding splashes of the reserved pasta water to create a creamy sauce that coats the noodles. Serve hot with extra grated Parmesan.