Porcini Mushrooms Egg Noodles With Basil Pesto Sauce

• 130 g basil pesto
• 250 g porcini mushrooms egg noodles
• 100 g of fresh pistachios
• 1 handful of chopped fresh parsley
• 280 g of edendum sliced porcini mushrooms

1. Fill a pot with water and bring it to a boil.
2. Add salt and cook the noodles for 2 minutes.
3. In the meantime, chop the fresh pistachios and brown them in a pan with a little extra-virgin olive oil.
4. In another pan, heat the pesto sauce with a little cooking water, then drain the noodles and add them.
5. Stir fry for one minute until the noodles have absorbed the sauce, then serve immediately with the chopped pistachios and parsley garnish.
6. Variant with Mushrooms: Brown in a pan some Edendum Porcini mushrooms, add the pesto sauce with a little cooking water, then proceed as above.

basil pesto, porcini mushrooms, pistachios, handful, porcini mushrooms

Taken from www.food.com/recipe/porcini-mushrooms-egg-noodles-with-basil-pesto-sauce-524308 (may not work)