penne with mushroom pesto

• 4 tablespoons extra virgin olive oil
• 1 (10 ounce) package fresh white mushrooms, chopped fine preferably in a food processor
• 1 tablespoon Worcestershire sauce
• 1 tablespoon medium-dry sherry
• 3 cloves garlic, minced and mashed to a paste
• 14 cup pine nuts
• 14 cup fresh parmesan cheese
• 12 cup packed fresh parsley leaves
• 1 lb penne rigate

1. In a 6 qt kettle, bring 5 qt water to boil for pasta.
2. In a 10-12 inch non-stick skillet heat 1 tbl oil and saute mushrooms with worcestershire sauce and sherry, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
3. In a food processor, puree mushroom mixture with garlic, pine nuts, parmesan and remaining 3 tbl oil.
4. Add parsley and blend until parley is chopped fine.
5. (Pesto will keep surface covered with plastic wrap, chilled, 1 week) Cook pasta in boiling water until al dente.
6. Reserve 1 cup cooking water, and drain pasta.
7. In a large bowl, whisk together pesto with 2/3 cup reserved hot cooking water.
8. Add pasta and toss well, thinning pesto if necessary with remaining reserved cooking water.

extra virgin olive oil, fresh white mushrooms, worcestershire sauce, sherry, garlic, nuts, parmesan cheese, parsley, penne rigate

Taken from www.food.com/recipe/penne-with-mushroom-pesto-51087 (may not work)